Tuna Rice Towers Recipe
Ingredients
| 1 cup plus | ||
| Ricotta cheese | 2 Tablespoon | |
| 4 rice cakes | ||
| 2 tablespoons buttermilk or low-fat milk | ||
| Paprika | 1/4 Teaspoon | |
| 8 pimiento-stuffed olives, thinly sliced | ||
| Tuna | 1 Can (10oz), drained | |
| Green onion | 1 , sliced | |
| Wine vinegar | 2 Teaspoon | |
| Cherry tomatoes | 4 | |
Directions
Spread 1/4 cup ricotta cheese over each rice cake.
In a small bowl, combine remaining 2 tablespoons ricotta cheese, buttermilk or low-fat milk and paprika.
Stir until smooth; set aside.
Arrange olive slices on cheese in a circle around edge of each rice cake.
In a small bowl, break tuna into chunks with a fork.
Add green onion.
Sprinkle vinegar over tuna; toss gently with a fork.
Pile tuna mixture on rice cakes inside olive ring.
Spoon a dollop of reserved cheese mixture over tuna.
Place 1 cherry tomato on top of each sandwich
In a small bowl, combine remaining 2 tablespoons ricotta cheese, buttermilk or low-fat milk and paprika.
Stir until smooth; set aside.
Arrange olive slices on cheese in a circle around edge of each rice cake.
In a small bowl, break tuna into chunks with a fork.
Add green onion.
Sprinkle vinegar over tuna; toss gently with a fork.
Pile tuna mixture on rice cakes inside olive ring.
Spoon a dollop of reserved cheese mixture over tuna.
Place 1 cherry tomato on top of each sandwich
Chef
