Crunchy on the outside and soft on the inside, tuna rice croquettes are a tasty and light idea, perfect even if you want to recycle leftover boiled rice. Preparing them is very simple: just combine a few genuine ingredients like tuna, onion, eggs, and parsley to get a fragrant and tasty dough. Baking makes them lighter than frying, but no less delicious. The breadcrumb and cheese coating still gives them all the satisfaction of a “crunchy bite.” Try them while hot right out of the oven, perhaps accompanied by a fresh mixed salad. They’re also perfect to pack in a lunch box to take to work. If you try them, let me know if you personalized them: I am very curious about your versions!
Other similar ideas you may be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 15 pieces
- Cooking methods: Boiling, Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Tuna Rice Croquettes
With these quantities, I made 15 croquettes of about 1.75 oz each.
If you want to make these croquettes as a recycling recipe, use 500 g (about 2 1/4 cups) of leftover boiled rice.
- 1 cup Arborio rice
- 4.2 oz canned tuna (drained weight)
- 3.5 oz yellow onion (weight without waste)
- 1 egg (medium)
- 1 egg yolk
- 1 bunch parsley
- 1.5 oz scamorza cheese
- extra virgin olive oil
- salt
- black pepper
- breadcrumbs
- Grana Padano cheese, grated (or Parmesan)
Tools
- 1 Saucepan
- 1 Strainer
- 1 Pan
- 1 Bowl
- 1 Baking tray
- Parchment paper
Preparation of Tuna Rice Croquettes
Boil the rice in plenty of salted boiling water until it is well cooked: it will take about fifteen minutes. It should not be al dente. Then drain it and let it cool slightly.
Peel the onion and chop it finely. I used a manual pull chopper which I find very handy. If you wish to purchase it, you can find it by clicking HERE.
Roughly chop the scamorza cheese.
In a pan, heat a few tablespoons of oil before adding the onion and a couple of tablespoons of water.
Once softened, add the well-drained tuna from the oil and shredded. Then also add the rice and give a quick stir.
At this point, also add the whole egg and the yolk, a couple of generous pinches of salt, a nice grind of black pepper, and mix all the ingredients well. Finally, season with chopped parsley.
Transfer the mixture to a bowl to cool faster. Once cool, add the chopped scamorza cheese and incorporate it perfectly.
At this point, take 50 g (about 1.75 oz) of the mixture and form a croquette with your hands.
Roll the croquette in a mixture of breadcrumbs and grated cheese. You can eyeball this coating, but I particularly recommend making only the amount needed as you go.
Continue the same way with all the ingredients, placing the tuna rice croquettes on a baking tray lined with parchment paper. Finally, drizzle them with a little oil.
Bake the croquettes in a preheated static oven at 356°F for 25 minutes plus a few minutes on grill function until golden brown.
Take them out and serve immediately, piping hot. Enjoy! Paola
Let me remind you that you can follow me on various social media to always stay updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you ♥!
