Snack

Tuna and Sriracha Rice Cakes

Name: Tuna and Sriracha Rice Cakes
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Ingredients: 100 g Tuna in spring water, drained; 30 g Greek yogurt, 0% fat; 1 tsp (6 g) Sriracha; 10 g Spring onion; 3 cakes, about 27 g Rice cakes; A squeeze Lime juice

Tinned tuna bound with Greek yogurt and sriracha, piled on three rice cakes with spring onion and lime. 29 g of protein for 228 kcal.

Calories: 228kcal
Protein: 29g
Fat: 2g
Carbs: 24g

Per serving, makes 1. 5 minutes of work. Published 8 September 2026.

Allergens

Milk
Fish

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Tuna and Sriracha Rice Cakes, plated and ready to serve. — The finished recipe. Tuna and Sriracha Rice Cakes

Ingredients 1 to 6 for tuna and sriracha rice cakes arranged separately on a dark worktop. — Ingredients 1 to 6. 100 g Tuna in spring water, drained (Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.). 30 g Greek yogurt, 0% fat. 1 tsp (6 g) Sriracha. 10 g Spring onion. 3 cakes, about 27 g Rice cakes. A squeeze Lime juice

Tuna and Sriracha Rice Cakes, preparation step 1: Drain the tuna well, pressing it in the tin, then break it up with a fork. — Step 1. Drain the tuna well, pressing it in the tin, then break it up with a fork.

Tuna and Sriracha Rice Cakes, preparation step 2: Stir in the yogurt, sriracha, lime and the sliced spring onion. Taste and add more sriracha if you want it hotter. — Step 2. Stir in the yogurt, sriracha, lime and the sliced spring onion. Taste and add more sriracha if you want it hotter.

The finished tuna and sriracha rice cakes. — Step 3. Pile onto the rice cakes just before eating so they stay crisp.

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Ingredients

Tuna in spring water, drained100 g
Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.
Greek yogurt, 0% fat30 g
Sriracha1 tsp (6 g)
Spring onion10 g
Rice cakes3 cakes, about 27 g
Lime juiceA squeeze

Method

Drain the tuna well, pressing it in the tin, then break it up with a fork.
Stir in the yogurt, sriracha, lime and the sliced spring onion. Taste and add more sriracha if you want it hotter.
Pile onto the rice cakes just before eating so they stay crisp.

Worth knowing

Yogurt in place of mayonnaise brings the binding to about 17 kcal for the spoonful rather than 100. The sriracha carries the flavour.
Rice cakes go soft within ten minutes of being topped. Carry the tuna in a pot and the cakes separately if this is for later.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.