Rice cake with tuna fish cream

Name: Rice cake with tuna fish cream
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 can(s) Tuna fillets natural; 50 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 Avocado; 1/4 red pepper; 4 (à 7 g) Rice wafers natural; 7-10 Tbsp chopped capers and chives

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 can(s) Tuna fillets natural
50 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 Avocado
1/4 red pepper
4 (à 7 g) Rice wafers natural
7-10 Tbsp chopped capers and chives

Directions

1
Pour tuna into a sieve, drain and puree. Mix tuna and sour cream, season with salt and pepper. Remove the core of the avocado and remove the flesh from the skin. Clean and wash the peppers.
2
Cut the avocado and peppers into small cubes and stir into the tuna cream. Spread on rice cakes and garnish with chopped capers and chives.