Featured Recipe
Rice Tuna Tomato Croquettes
By Kate
"
Croquettes made from arborio rice, canned tuna, and stewed tomatoes, pan-fried or baked. Uses olive oil, onion, garlic, chicken broth, flour, eggs, and breadcrumbs. The rice is cooked with tomatoes and broth until tender, mixed with tuna, chilled, then formed into croquettes with a classic dredge-fry method. Can be cooked fresh or frozen, then baked or pan-fried until golden brown.
"
Prep:
50 min
Cook:
40 min
Total:
Serves:
16 croquettes
croquettes
tuna
snack
meal prep
easy meals
Introduction
Rice cooked in tomato broth, salty tuna folded in. Cool it well, then press into small patties. Flour, egg, breadcrumbs. Brown crisp outside, soft inside. You can use the stove or oven. Cook fresh or freeze. The olive oil flavor tingles against savory fish and rice. Garlic and onion provide a mellow base. Simple ingredients folded into something textured, handheld, and hot. Great as snack or light meal. The little golden rounds hold their shape and flavor well when refrigerated or frozen.
Ingredients
About the ingredients
Using arborio rice adds creamy texture but holds firm. Choose canned diced tomatoes drained to avoid excess liquid. Tuna canned in oil adds richness; drain well to avoid sogginess. Three eggs bind but do not make mixture wet. Breadcrumbs must be fine and pressed firmly onto croquettes for crust. Flour is straightforward all-purpose, unbleached. Salt and pepper essential to bring out flavors. Olive oil for cooking, mild flavor. Chicken broth can be low sodium if preferred, taste before seasoning the rice. Garlic and onion add savor and depth but keep finely minced to avoid chunky bits in croquettes.
Method
Technique Tips
Start with softening onion and garlic gently so they don’t brown. Stir arborio rice to coat grains. Tomatoes added early to integrate acidity. Add broth in parts to gradually cook risotto style to tender but not mushy rice. Cooling step is important—helps croquettes hold shape. Dredging stations arranged in order to cover evenly: flour, egg wash, breadcrumbs pressed. For frying, medium heat is key for golden crust without burning. Use just enough oil to brown, not deep fry. For baking, preheated hot oven crisps outside. Flip halfway for even color. Frozen croquettes bake longer to heat through. Let cool a few minutes after cooking before serving. Crisp on outside, moist inside.
Chef's Notes
- 💡 Cool rice mixture is key. Refrigerate it properly. Helps form croquettes. Avoid mushy ones. Shape them tight. Standard size 70 ml each. Easier to cook uniform.
- 💡 Use a nonstick skillet. Heat oil just enough. Prevents sticking. Frying should be medium heat. Not too hot or they'll burn. Flip croquettes carefully. Both sides golden.
- 💡 Breadcrumbs must be fine. Press firmly on croquettes. Good crust crucial. Choose unseasoned ones. Let croquettes chill. Helps firm them up. Freezing is an option too.
- 💡 Serve with dipping sauce. Aioli or a spicy option works well. Adds flavor contrast to croquettes. Make it fresh if possible. Balance texture of crispy and creamy.
- 💡 Check seasoning at every stage. Rice should taste good. Salt and pepper matter. Adjust before cooling. Once they're fried, hard to fix flavor. Taste as you go.
Kitchen Wisdom
How can I make these ahead?
Prepare rice mixture day prior. Refrigerate overnight. Shape croquettes next day. Or freeze them for later. Cook from frozen directly.
What can I use instead of tuna?
Try shredded chicken. Or cooked shrimp. Maybe even lentils for vegetarian. Each will change flavor though. Experiment with herbs too.
How do I store leftovers?
Keep in airtight container. Fridge up to three days. For longer, freeze them. Reheat in oven or skillet. Crisp again while warming.
Why are my croquettes falling apart?
Maybe rice not chilled enough. Or too much liquid in mixture. Ensure you shaped them tightly. Dredging helps hold them too.
