Caprese Salad Rice Cake open sandwich
- Course: lunch/dinner
- Cuisine: Italian/American
- Dietary need: Low Carb, Nut free, Dairy free
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Serving: 1-2 portions
Recipe and photos created by: Renata Goos
- 1 can 3 Bean Salad FinerFin Tuna meal
- 2 each salted rice cakes
- ½ tomato sliced
- 2 slices of fresh mozzarella
- 2 each fresh basil leaves
- 2 tbs pesto sauce
- Balsamic glaze to taste
- Salt and pepper to taste
WATCH HOW WE PREPARED THIS
Start making the rice cake sandwich with a layer of sliced tomatoes on each cake. Season with salt and pepper, add the fresh mozzarella slices, the fresh basil leaves and 1 tbs of pesto sauce per sandwich.
Top it with 3 Bean Salad FinerFin Tuna and drizzle with balsamic glaze. Enjoy right away!
Tips: the pesto sauce and the balsamic glaze can be purchased ready or made from scratch.
For pesto sauce add 1 cup of fresh basil leaves, 1 clove of garlic, 2 tbs parmesan cheese, 2 tbs pine nuts and ¼ cup of olive oil in a blender. Blend it until all combined and keep in the fridge for up to 1 week.
For a balsamic glaze add 1 cup of balsamic vinegar to a small sauce pan and simmer until reduced in ½ and the texture is thicker.
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