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  • 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

INGREDIENTS:

  • 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

INSTRUCTIONS:

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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