Tuna Pickle Rice Cake Stack

• 2 rice cakes
• 1 tin tuna in spring water
• 1 tbsp Greek yogurt
• 1 pickle
• Cucumber slices
• Lemon juice

1. 1

   Drain the tuna thoroughly and tip into a small bowl. Add Greek yogurt, a squeeze of lemon juice, and mix well. Season with a pinch of salt and pepper.

2. 2

   Slice the pickle into thin rounds. Slice the cucumber.

3. 3

   Lay out the rice cakes. Top each with a spoonful of tuna mixture.

4. 4

   Add cucumber slices and a couple of pickle rounds on top. Serve immediately so the rice cakes stay crisp.