tuna and avocado rice cake snacks

I don’t know about you but, after the non-stop holiday eating marathon I just finished, I seem to be constantly starving. I wake up hungry, can barely make it to lunch, need a late afternoon snack and dinner is always too far away. All of the creamy high-fat cheeses, sugar laden confections and barrels of eggnog have left my body pleading for more. Luckily, I have the will power to slap myself as I reach for the last of my British gummy imports. Honestly, those things should be illegal!

Having the discipline to not indulge does little to stave off my gnawing appetite. I needed a delicious alternative. I can’t go from triple creme brie to low-fat cottage cheese. It ain’t happening.

So, I did what any half starved menopausal woman would do; I went to the grocery store and walked around in circles for thirty minutes until I figured out what I wanted for lunch. Trust me, walking by the bakery and deli departments took divine intervention – thanks for that.

I dug through a display of rock hard avocados until I found one that was semi ripe. For some reason, winter makes me want bright fresh flavors. I love stews and roasts but I crave flavors usually equated with summer. Weird but true.

So, I grabbed limes, cilantro, alfalfa sprouts  grape tomatoes and green onions then headed to the grocery section. Sustainably caught Albacore Tuna and a package of cheddar flavoured rice cakes – I’m not ready for plain rice cakes yet, don’t judge.

All kidding aside, I had this snack ready in less than five minutes. Tuna and avocado are a natural combination. The lime juice and cilantro eliminate the cloying taste of mayonnaise and the rice cake gives you a nice crunch. Time to get back on track with healthy snacks.


  • 1 can tuna – your preference I used white chunk in oil and broth
  • 2 tablespoons mayonnaise
  • 1 green onion, sliced
  • 1 tablespoon fresh cilantro, minced
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly grated black pepper
  • juice of 1/2 lime
  • ripe avocado, sliced
  • grape tomatoes, sliced
  • alfalfa sprouts
  • rice cakes – I used cheddar flavoured


  1. Drain tuna and flake into a medium size bowl.
  2. Add mayonnaise, sliced green onions, minced cilantro, lime juice, salt and pepper
  3. Mix well.
  4. Fan avocado slices over rice cakes then divide tuna salad evenly between 3 or 4 rice cakes
  5. Garnish with alfalfa spouts and grape tomato slices.

THE LOVE: If your avocado is nice and ripe, turn it into guacamole. It will taste fantastic!

Thanks for reading.