Rice croquettes with tuna and lemon

Name: Rice croquettes with tuna and lemon
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 15
Ingredients: Carnaroli rice 2 ½ cups; Lemon juice 0.42 cup; Shallot 2.8 oz; Parmigiano Reggiano PDO cheese 3.5 oz; Butter 1 tbsp; Olive oil 2 tbsp; Lemon juice ½ cup; Water 4 ¼ cups; Ground black pepper 4 tsp; Carrots 0.9 cup; Celery 1 cup; White onions 1 &frac13; cup; Tuna in oil 7 oz; Eggs (medium) 2; Breadcrumbs 1 ¼ cup; Fine salt 2.6 tsp; Black pepper to taste; Peanut seed oil to taste

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320

Calories per serving

Energy Kcal 320
Carbohydrates g 39.4
of which sugars g 2.8
Protein g 10
Fats g 13.5
of which saturated fat g 4.08
Fiber g 1.4
Cholesterol mg 45
Sodium mg 282

Difficulty: Easy
Prep time: 60 min
Cook time: 45 min
Makes: 15
Cost: Low
Note + the cooling time for the risotto

PRESENTATION

Tuna rice croquettes from Northern Italy are, honestly, a total crowd-pleaser at any gathering. You know, these really good bites are a testament to the Italian tradition of turning simple ingredients into something amazing. Really amazing. With a mix of tender rice, zesty lemon, and savory tuna encased in a crispy shell, they deliver a burst of flavor in every bite. And the lemon-infused risotto base? It adds a refreshing twist—making the inside so soft and aromatic, while the outside stays golden and crunchy. Northern Italians really love these lemon tuna croquettes for their simplicity and the way they bring together flavors in such a fun way. Plus, they're typically made with canned tuna, showing how Italian kitchens work magic with pantry staples. Perfect for buffets or as snacks with drinks, these croquettes are always a hit. Always.

You'll often find this easy tuna croquettes recipe served alongside other tasty finger foods like tuna and ricotta meatballs or pumpkin and stracchino rice croquettes, especially during parties. The moist risotto mixed with lemon zest gives these croquettes a taste that feels both comforting and a bit fancy, much like what you'd enjoy in a cozy Italian bar. With tuna croquettes with lemon zest, you get a snack that's both crispy and a little tangy, perfect with a cold drink or as part of a larger appetizer spread. And here's the thing, people often experiment by making baked tuna croquettes for a lighter version or by using different fillings based on seasonal ingredients. These croquettes fit right in with other quick seafood appetizers and homemade fish patties, showing their versatility. No question. No matter how you serve them, they tend to disappear fast, and that's the mark of a really good Italian snack—crispy on the outside, packed with flavor inside, and always gone in seconds. Pretty much.

INGREDIENTS

320

Calories per serving

for 15 croquettes: Carnaroli rice 2 ½ cups (500 g); Lemon juice 0.42 cup (100 ml); Shallot 2.8 oz (80 g); Parmigiano Reggiano PDO cheese 3.5 oz (100 g); Butter 1 tbsp (15 g); Olive oil 2 tbsp (30 g)

for the broth: Lemon juice ½ cup (100 ml); Water 4 ¼ cups (1 l); Ground black pepper 4 tsp (10 g); Carrots 0.9 cup (100 g); Celery 1 cup (100 g); White onions 1 ⅓ cup (200 g)

for the filling: Tuna in oil 7 oz (200 g)

for the breading: Eggs 2 - (medium); Breadcrumbs 1 ¼ cup (150 g); Fine salt 2.6 tsp (15 g); Black pepper to taste

For frying: Peanut seed oil to taste

Preparation

How to prepare Rice croquettes with tuna and lemon

To make the rice croquettes with tuna and lemon, start by preparing the broth: wash, peel, and chop the celery, carrot, and onion 1, place the water in a large pot, add 100 ml of lemon juice 2, black pepper 3, and the vegetables. Bring everything to a boil, then add the salt. Cover with a lid and cook for about an hour and a half. Once cooked, adjust the salt and strain the broth with a sieve.

Prepare the risotto: peel the shallot and chop it finely, pour the oil into a large saucepan 4 and heat it, then add the chopped shallot 5 and let it soften for 10 minutes on low heat; add a ladle of hot broth 6.

Add the rice 7 and toast it for a few moments, stirring; then deglaze with 100 ml of lemon juice 8 and continue cooking. Gradually add the lemon broth 9 as the rice absorbs the liquids (this will take about 20 minutes).

When cooked, turn off the heat and mix in the butter and parmesan 10. Transfer the risotto to a wide baking dish and spread it evenly with a spatula 11; cover the dish with plastic wrap and let it cool 12.

When the rice is cold, divide it into 15 portions of approximately 2.8 oz each 13; take one, flatten it slightly with your hands giving it an oval shape 14 and fill the central part with a spoonful of tuna 15,

then close the croquettes with the rice 16 giving them the typical elongated shape of croquettes 17. Bread the croquettes by first dipping them in the beaten egg 18

and then in the breadcrumbs (19-20). Fry in plenty of vegetable oil, a few at a time 21, ensuring the oil temperature reaches and maintains around 356°F for perfect frying (you can measure with a kitchen thermometer).

When the croquettes are golden, drain them 22 and lay them on a tray lined with paper towels to absorb excess oil 23. The rice croquettes with tuna and lemon are ready to be enjoyed hot 34!