So easy and so good!
- (2) 5oz cans wild tuna (or salmon)
- 1/4-1/2 tsp Himalayan salt
- 1/8 tsp pepper
- 1 tsp dill
- 1/4 cup red onion, finely chopped
- 1 lemon, juiced
- 1/4 cup Primal Kitchen mayo
- 4 Brown Rice Cakes (can also substitute with english muffins)
- 2 slices cheddar cheese (or can use shredded cheddar)
Preheat oven to low broil. Mix tuna salad ingredients. Put mixture on top of rice cake and top with cheese. Place onto a cookie sheet and cook 2-3 minutes or until cheese is melted. Serve with a salad, soup or your favorite green vegetable and enjoy.
