The snack edit 742

Tuna and Sriracha Rice Cakes

Make tuna and sriracha rice cakes, from the first ingredient to the finished dish.

1 serving · 6 ingredients · 3 steps

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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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