Rice tuna and lemon croquettes are delightfully irresistible appetizers! A lemon flavoured risotto base and special tuna stuffing are the ingredients for these delicate and scrumptious croquettes, with a crunchy exterior and a soft, fragrant heart. They are great hot or cold, and perfect to take on a picnic.
Ingredients
For 15 croquettes
- 500 g Carnaroli Rice
- 100 ml LIMMI Lemon Juice
- 1 scallion
- 100 gr Parmesan cheese
- 15 gr butter
- 2 tablespoons olive oil
For the broth
- 100 ml LIMMI Lemon Juice
- 1 l water
- 10 g black pepper corns
- 100 g carrots
- 100 g celery
- 200 g white onions
For the coating
- 2 eggs
- 150 g bread crumbs
- 15 g salt & pepper to taste
For the stuffing
200 g tuna
For frying
Peanut oil as needed
Preparation
Start by making the broth. Wash, peel and slice into chunks the celery, carrots and onion. Place them in a sauce pan; add the water, lemon juice (100 ml) and black pepper. As soon as the broth starts to boil add the salt, cover the pan, let it cook for approximately 90 minutes, and thereafter filter the broth.
In the meantime, make the risotto. Finely chop the scallion and add it to a large pan with the oil. Let the scallion cook for a few minutes on low heat till translucent, and then add one ladle of hot broth. Now add the rice, and toast it while stirring for a few minutes.
Thereafter, add 100 ml of LIMMI lemon juice, and continue to stir, adding a little bit of broth at a time.
Once the rice is cooked (15 minutes), turn off the heat, and stir in the butter and parmesan. Transfer the risotto to a container, cover it with plastic wrap and let it cool. Once cold, roll the risotto into small balls and slightly flatten them to obtain an oval shape. Place a tablespoon of tuna inside each croquette. Dip them in beaten egg, coat them in bread crumbs, and fry a few at a time in abundant peanut oil.
Drain, then set the croquettes on a plate lined with absorbent paper, to remove any excess oil.
