Rice Croquettes with Tuna and Lemon

The rice croquettes with tuna and lemon are a delightful dish that can be served as an appetizer or as a light second course. Let’s see together how to prepare them.

Ingredients

• 250 g of risotto rice (such as Arborio or Carnaroli)
• 100 g of oil-packed tuna, well drained
• 1 lemon (grated zest)
• 2 eggs
• 50 g of grated Parmesan cheese
• Salt and pepper to taste
• Bread crumbs as needed
• Seed oil for frying
• (Optional) chopped parsley to add a green touch

Preparation

1. Cook the rice in plenty of salted water, following the instructions on the package for al dente rice. Drain the rice and let it cool.

2. In a large bowl, combine the cooled rice with the drained and flaked tuna, grated zest of one lemon, grated Parmesan cheese, parsley if you wish, and the eggs. Mix well to obtain a homogeneous mixture. Season with salt and pepper to taste.

3. Shape the croquettes with your hands, it can be helpful to moisten your hands to prevent the rice from sticking too much. Depending on your preferences, you can make round or oval croquettes.

4. Roll each croquette in the bread crumbs, making sure they are completely covered.

5. Heat a generous amount of seed oil in a frying pan and when it reaches the right temperature (a piece of bread should fry without burning), fry the croquettes until they are golden and crispy on all sides.

6. Drain them on paper towels to remove excess oil.

7. Serve the rice croquettes with tuna and lemon hot and crispy, with a sprinkle of lemon zest on each croquette for an extra aroma and a lively presentation.

Trivia

Rice croquettes are a variation of the classic Sicilian arancini and lend themselves to multiple variants. In this case, the tuna and lemon offer a Mediterranean flavor that pairs well with the rice and the crunchy breadcrumb exterior.