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

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.

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