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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is a great bite-sized appetizer to serve at parties, or to give to kids for lunch, or anytime. These can be served hot or cold, and they freeze well. Ingredients:
1 1/2 cups water |
3/4 cup uncooked long-grain white rice |
1 tablespoon vegetable oil |
1 medium onion, diced |
1 (6 ounce) can water packed tuna, drained and flaked |
1/2 cup milk |
3 tablespoons self-rising flour |
1 tablespoon chopped fresh parsley |
1 teaspoon white sugar |
1 teaspoon white vinegar |
1 teaspoon salt |
1 teaspoon ground black pepper |
2 large eggs |
1 quart vegetable oil for frying |
Directions:
1. Bring water to a boil in a medium saucepan, and stir in rice. Reduce heat, cover, and simmer for 20 minutes.
2. Heat 1 tablespoon oil in a small saucepan over low heat. Stir in onion, cover tightly, and cook until tender but not browned, about 5 minutes.
3. In a large bowl, mix tuna, milk, flour, parsley, sugar, and vinegar. Season with salt and pepper. Mix in rice, onion, and eggs. Mold the mixture into about 12 balls.
4. Heat 1 quart oil in a large, heavy skillet or deep fryer. Fry the tuna balls in batches until lightly browned. Drain on paper towels.
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