Rice cakes are the easiest base for a fast, no-cook meal — and a tin of ECTC Chilli Tuna does most of the work. Here are three of our favourite ways to top them, from a sesame and peanut crunch through to a creamy cucumber and yoghurt mix. Pick one, or make all three and call it lunch.
Toppings #1 — Sesame & Peanut
- ECTC Chilli Tuna
- Avocado
- Roasted sesame dressing
- Spring onions
- Peanuts
Toppings #3 — Creamy Cucumber
In a bowl, mix (approx — adjust as you like!):
- ECTC Chilli Tuna
- 1/2 a cucumber, diced
- 1/2 a red capsicum, diced
- 1/4 cup finely chopped spring onions
- 1/3 cup Greek yoghurt
- 2 tbsp mayo
- Salt to taste
Top rice cakes with the mix and finish with a sprinkle of black sesame seeds.
Top rice cakes with sliced avocado, flake over the ECTC Chilli Tuna, drizzle with roasted sesame dressing and finish with sliced spring onions and crushed peanuts.
Toppings #2 — Mediterranean
- Tomato
- ECTC Chilli Tuna
- Red onions
- Feta
- Capers
Top rice cakes with sliced tomato, flake over the ECTC Chilli Tuna, then scatter with thinly sliced red onion, crumbled feta and capers.
