Ingredients
Scale
- 1 can (5 oz) tuna in water, drained
- 1 medium ripe avocado
- 1 tablespoon red onion, finely minced
- 1 tablespoon fresh lemon or lime juice
- 1 tablespoon fresh cilantro or parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 plain or lightly salted rice cakes
- Optional: Red pepper flakes for heat
Instructions
- Slice the avocado in half and remove the pit. Scoop the flesh into a medium-sized mixing bowl. Use a fork to mash the avocado until it reaches your desired consistency—some people prefer it completely smooth, while others like a few chunky bits for texture.
- Open the can of tuna and drain the water thoroughly. Flake the tuna into the bowl with the mashed avocado. Add the minced red onion, chopped cilantro, and the lemon juice. The acid in the lemon juice not only adds a bright flavor but also prevents the avocado from turning brown.
- Sprinkle the salt and black pepper over the mixture. If you enjoy a bit of spice, this is the perfect time to add a pinch of red pepper flakes. Stir everything together until the tuna is evenly coated with the avocado mixture and the ingredients are well-distributed.
- Place your rice cakes on a flat surface or plate. Spoon a generous portion of the tuna avocado salad onto each cake. Use the back of the spoon to spread it evenly to the edges. Serve immediately while the rice cakes are at their maximum crispness.
- Cook Time: 10 minutes
- Diet: Gluten-Free