Name: Tomato Rice and Tuna Cake
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 1 onion, chopped; 2 cloves garlic, chopped; 2 tablespoons (30 ml) olive oil; 1 cup (250 ml) arborio rice; 1 can 14 oz (398 ml) diced tomatoes (see note); 2 1/2 cups (625 ml) chicken broth, warm; 2 cans 7 oz (198 g) oil-packed tuna, drained and crumbled; 3/4 cup (180 ml) unbleached all-purpose flour; 3 eggs, lightly beaten; 1 1/2 cups (375 ml) breadcrumbs; Salt and pepper

Note from Ricardo

For this recipe, we prefer the consistency of Pezzettoni diced tomatoes from the Aurora brand.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Tomato Rice and Tuna Cake

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Ingredients

Preparation

Cooking Frozen Patties

Cooking Unfrozen Patties

Note from Ricardo

Personal Note