Tuna salad on a rice cake Recipe

Name: Tuna salad on a rice cake
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 can (5 oz) tuna, drained; 2 tbsp mayonnaise; 1 tbsp finely chopped celery; 1 tbsp finely chopped red onion; 1 tsp lemon juice; Salt and pepper to taste; 2 plain rice cakes; Optional: fresh dill or parsley for garnish

American · Main course · 10 min total

Tuna salad on a rice cake recipe videos

A quick and healthy snack or light lunch featuring creamy tuna salad atop crispy rice cakes. Perfect for a low-carb or gluten-free option.

10
min prep

2
servings

210
kcal/serving

Ingredients

1 can (5 oz) tuna, drained
2 tbsp mayonnaise
1 tbsp finely chopped celery
1 tbsp finely chopped red onion
1 tsp lemon juice
Salt and pepper to taste
2 plain rice cakes
Optional: fresh dill or parsley for garnish

Instructions

In a small bowl, flake the drained tuna with a fork.
Add mayonnaise, celery, red onion, lemon juice, salt, and pepper. Mix until well combined.
Place rice cakes on a plate. Divide the tuna salad evenly between them, spreading to the edges.
Garnish with fresh dill or parsley if desired. Serve immediately.

Tips

For extra crunch, add chopped pickles or a sprinkle of paprika.
Store leftover tuna salad in an airtight container in the fridge for up to 2 days; assemble rice cakes just before serving to keep them crispy.

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