In a saucepan, soften the onion and garlic in the oil. Season with salt and pepper. Add the rice and stir to coat with the oil. Add the tomatoes and cook, stirring constantly, for about 2 minutes. Add the chicken broth, about 250 ml (1 cup) at a time, stirring frequently until the liquid is completely absorbed before adding more broth.
After about 25 minutes, the rice should be tender. Add the tuna and stir to combine. Adjust the seasoning. Spoon into a large bowl. Cover with plastic wrap and refrigerate for about 6 hours or overnight.
Place the flour in a shallow bowl and the eggs in a second bowl. Season with salt and pepper. Place the breadcrumbs in a third dish.
Shape the rice mixture into 16 patties of about 75 ml (1/3 cup) each. Dredge the patties in the flour and dip in the eggs. Shake off any excess and cover in the breadcrumbs, pressing to coat well.
Cooking Frozen Patties
With the rack in the middle position, preheat the oven to 230 °C (450 °F). Line a baking sheet with parchment paper. Drizzle with a little oil. Place the patties on the baking sheet and bake for 15 minutes. Flip the patties and bake for about 10 more minutes.
Cooking Unfrozen Patties
In a large non-stick skillet over medium heat, brown the patties in the oil for about 3 minutes on each side or until nicely browned.
For this recipe, we prefer the consistency of Pezzettoni diced tomatoes from the Aurora brand.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.