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Crunchy rice cakes topped with a zesty sriracha tuna mixture and creamy avocado slices.
Drain the canned tuna and flake into a bowl.\n2. Mix the tuna with sriracha and a squeeze of lime.\n3. Slice the avocado.\n4. Top each rice cake with the spicy tuna mixture.\n5. Add avocado slices on top and season with salt and pepper.
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Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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