Tuna Rice Towers
|Part skim ricotta cheese||9 Ounce (1 Cup Plus 2 Tablespoon)|
|Buttermilk/Low fat milk||2 Tablespoon|
|Pimiento stuffed olives||8 , thinly sliced|
|Canned water packed tuna||6 1⁄2 Ounce, drained (1 Can)|
|Green onion||1 , sliced|
|Red wine vinegar||2 Teaspoon|
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