Arancini with tuna and mozzarella
We are giving away Rio Mare subscriptions and packages throughout March! What do you have to do to win the Cooking with Rio Mare competition? Cook with tuna, take pictures and share. For inspiration, we have not only our recipes, but also a recipe for Italian arancini directly from Rio Mare.
Ingredients · Servings For 4 people
- 1 onion
- 40 ml olive oil
- 150 g canned tomatoes, chopped
- 1 pinch oregano
- 300g rice
- 1 liter of broth
- 2 eggs
- 160 g tuna (canned)
- 200 g mozzarella
Method · 55 min
- Chop the onion and fry it in a pan with olive oil. Add 100 g of tomatoes and oregano. Add the rice, pour in the broth (if the broth is not salted, add salt) and cook, stirring frequently, until the rice absorbs all the liquid. Set aside and stir in 1 egg. Let cool.
- Drain the oil from the tuna and transfer the contents of the can to a bowl. Add the chopped mozzarella and the rest of the tomatoes.
- Place a generous spoonful of cold rice in the palm of your hand, add a little tuna and mozzarella, and roll and press into a ball, keeping the filling inside. Repeat this until all the ingredients are used up.
- Crack the remaining eggs into a bowl, add a pinch of salt and whisk. Coat the rice balls with tuna first in flour, then in egg and finally in breadcrumbs.
- Fry in a thick layer of oil until golden brown. Let drain on paper towels.