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Tuna Arancini Balls

These simple yet tuna balls are a cinch to make - and are perfect for leftover risotto! Great warm or cold, these tasty morsels would be perfect for the picnic basket


  • 425g canned tuna in oil, drained

  • 30g Parmesan, finely grated

  • ½ cup frozen peas, blanched

  • 450g (2 cups) of leftover cold risotto

  • 150g mozzarella, cut into 2cm x 2cm cubes

  • 2 eggs, lightly beaten

  • ¼ cup milk

  • 3 tbs. flour

  • Salt and pepper

  • 2 cups dried breadcrumbs

  • Rice Bran oil, for frying


  • 1.

    Combine the tuna, parmesan, peas and risotto in a large bowl and mix together with a fork. With your hands, form walnut size balls. Pierce each ball with a piece of mozzarella. Roll again to ensure the mozzarella is completely enclosed.

  • 2.

    Whisk together the eggs and milk. Season the flour with salt and pepper. Lightly toss the Arancini in the flour to coat; then dip each ball into the egg mixture, followed by the breadcrumbs.

  • 3.

    Heat oil in frying pan. Shallow fry Arancini in batches until golden brown. Drain on some paper towelling.

  • 4.

    Serve hot or cold.

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