Sirena Tuna Italian Rice Balls ‘Suppli’

Directions

1. Heat olive oil in a saucepan over a medium heat and sauté onion until soft. Add tomato paste and rice and cook until rice is translucent.
2. Add salt and the boiling water, stir and cover the saucepan with lid. Reduce heat as low as possible and cook gently until the water has evaporated and rice is tender but still firm. Set aside to cool.
3. Once cooled, transfer rice to a large mixing bowl. Add tuna, chopped parsley, egg, and pepper to taste. Stir to combine well.
4. Place a small bowl of water next to the mixing bowl to keep hands moist when shaping the rice mixture into balls. Take a small portion of the rice and, in the palms of your hands, roll into a ball about the size of a golf ball. Repeat until all of the rice mixture is used up.
5. Pour oil into a frying pan, approx. halfway up the side of the pan. Heat oil until hot and fry rice balls until golden on all sides. You will need to do this in batches. Drain on absorbent paper. Serve with lemon wedges, mayonnaise or sweet chilli sauce.
6. Makes about 20 rice balls.