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Tuna Rice Towers

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  Part skim ricotta cheese 9 Ounce (1 Cup Plus 2 Tablespoon)
  Rice cakes 4
  Buttermilk/Low fat milk 2 Tablespoon
  Paprika 1⁄4 Teaspoon
  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
  Cherry tomatoes 4

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

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1137 Calories from Fat 352

% Daily Value*

Total Fat 38 g58.2%

Saturated Fat 12.8 g63.9%

Trans Fat 0 g

Cholesterol 79.1 mg26.4%

Sodium 3964.5 mg165.2%

Total Carbohydrates 153 g51%

Dietary Fiber 9.9 g39.4%

Sugars 3.6 g

Protein 48 g95.8%

Vitamin A 50.4% Vitamin C 29.3%

Calcium 71.8% Iron 54.6%

*Based on a 2000 Calorie diet

Tuna Rice Towers Recipe