Rice Croquettes with Tuna and Mozzarella

Ingredients

• 1 can (185 g) Saupiquet tuna fillet
• 1 onion
• 150 g passata tomatoes
• oregano (grated)
• 300 g risotto rice
• 750 ml hot broth
• 3 eggs
• 125 g mozzarella ball
• Salt
• freshly ground pepper
• flour
• panko breadcrumbs
• deep-frying oil

Instructions

1. 1.

   Peel the onion and dice finely. Drain the tuna and heat oil in a pan. Add the onion and sauté, then add 100 g of tomatoes and season with oregano. Add the rice, gradually pour in broth while stirring until all liquid is absorbed.

2. 2.

   Let the risotto cool for about 10 minutes, fold in an egg, spread on a cutting board and let it cool further. Cut drained tuna into small pieces. Dice mozzarella. Mix tuna, mozzarella, remaining passata tomatoes in a bowl and season with salt and pepper. Divide the rice mixture into 16 portions for the croquettes.

3. 3.

   Place each portion of rice in one palm, flatten slightly, spread tuna filling on top, and shape into a ball so the filling is enclosed inside. Repeat with remaining dough. Beat the remaining eggs with salt and pepper. Coat rice balls first in flour, then in beaten egg, then in panko breadcrumbs, and fry in hot oil in a deep fryer or pan for about 5 minutes until golden brown.