Rice cakes with cherry tomatoes and tuna: perfect as an appetizer or a tasty aperitif. Fresh and light, ideal also for the warmer months.
Drain the tuna fillets from their oil and set aside.
Slice the tomatoes thinly.
In a bowl, combine the tomatoes and tuna; season with extra virgin olive oil.
Prepare a tray and arrange the rice cakes (corn, spelt, and buckwheat).
Spread the tomato and tuna mixture evenly over the rice cakes.
Sprinkle the chopped pistachios over the rice cakes for a crunchy touch.
Serve immediately.
Bowl
Knife
Tray
Italia
| Energy (kcal) | 182.02 |
| Carbohydrates (g) | 27.52 |
| of which sugars (g) | 1.68 |
| Fat (g) | 3.44 |
| of which saturates (g) | 0.65 |
| Protein (g) | 10.42 |
| Fibre (g) | 3.03 |
| Salt (g) | 0.14 |
