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🍽️ Vegetable Tuna Rice Cake Skewer

198 kcal · 30 min · 4 servings

Ingredients

• 150 g tuna in its own juice
• 140 g corn (drained weight, can)
• 50 g onions (1 onion)
• 1 clove garlic
• 100 g small tomatoes (2 small tomatoes)
• 1 tsp olive oil
• 20 g ketchup (1 tbsp)
• 0.5 tsp dried oregano
• 30 g rice cake (4 rice cakes)
• 60 g grated Gouda (30% fat in dry matter)
• 2 sprigs basil

Instructions

1. 1. Place the tuna and corn in a sieve. Let the liquid drain off completely.
2. 2. Peel the onion and the garlic clove. Chop both ingredients very finely.
3. 3. Pour boiling water over the tomatoes. Remove them immediately.
4. 4. Peel the skin off the tomatoes. Cut the tomatoes into quarters. Cut out the hard stem areas in a wedge shape.
5. 5. Remove the seeds from the tomatoes. Cut the flesh into small cubes.
6. 6. Heat the olive oil in a coated frying pan.
7. 7. Add the chopped onion and garlic to the pan. Sauté them until translucent.
8. 8. Add the tomato cubes. Simmer the mixture for about 10 minutes.
9. 9. Stir the ketchup and oregano into the sauce.
10. 10. Season the sauce with salt and pepper to taste.
11. 11. Place a piece of baking paper on a baking sheet.
12. 12. Secure the rice cakes on the baking paper.
13. 13. Spread the tomato sauce evenly over the rice cakes.
14. 14. Distribute the drained tuna and corn over the cakes.
15. 15. Spread the cheese over the topped cakes.
16. 16. Preheat the oven to 200 °C. Use convection at 180 °C or gas level 3.
17. 17. Place the tray in the oven. Bake the snacks for 10 to 12 minutes.
18. 18. Wash the basil under running water.
19. 19. Shake the basil dry.
20. 20. Pluck the leaves from the stems.
21. 21. Garnish the finished snacks with the basil leaves.

Nutrition per serving

• kcal: 198
• Protein: 14 g · Fett/Fat: 9 g · Carbs: 13 g