Tuna Melt Rice Cake Stack

• 140 g drained Canned light tuna (4.9 oz drained)
• 35 g Nonfat Greek yogurt (2½ tbsp)
• 10 g Yellow mustard (⅔ tbsp)
• 0.3 g Black pepper (⅛ tsp)
• 36 g (4 small rice cakes) Plain rice cakes
• 60 g raw Tomato (2.1 oz raw)
• 40 g Cheddar, grated (1.4 oz)

You'll need: Baking sheet, Parchment paper, Small bowl, Fork, Cutting board and knife.

Method

1. Mix the tuna

   Heat the broiler to high. Drain the tuna well and mash it in the bowl with the yogurt, mustard and pepper until creamy but still a little flaky.

   Press the tuna against the can lid to squeeze out every drop of water. Wet tuna makes soggy rice cakes.

2. Stack the rice cakes

   Set the rice cakes on the lined baking sheet. Slice the tomato thinly and pat the slices dry. Spoon the tuna onto each rice cake, lay the tomato on top and finish with the cheddar.

   Spread the tuna right to the edges. Bare rice cake edges burn under the broiler.

3. Broil until bubbling

   Slide the sheet under the broiler, about 15 cm (6 inches) from the heat. Broil for 2–3 minutes, until the cheddar is melted, bubbling and spotty brown. Let the stack cool for a minute before you pick it up.

   Stay at the oven. Cheese goes from melted to burnt in under 30 seconds.

Swaps

• Cheddar → MozzarellaMilder, and stretchier when it melts.
• Canned light tuna → Canned salmon, drainedRicher and higher in omega-3. Remove any bones and skin.