Rice sticks with tuna

Name: Rice sticks with tuna - Miruna I.
Ingredients: 1 or 1+1/2 cup of leftover steamed rice; 4 tablespoons of grated cheese (I used Delaco); 2 eggs; 1 tablespoon of breadcrumbs; 1 small bunch of parsley; a few sprigs of rosemary or 1 teaspoon of dried and ground; freshly ground pepper; 2 tablespoons of oil; 1 can of tuna. IN ADDITION: breadcrumbs for coating the sticks; oil for frying.

Over - Rice sticks with tuna by Miruna I. - Recipia

Rice and Tuna Sticks When I have leftover steamed rice from a main meal, I often use it to make tuna sticks. Instead of throwing the rice away, I turn it into a hearty and fairly quick dish. I've tested the recipe multiple times, including with different types of rice or tuna, and it always results in something you can confidently serve. It's especially useful when you want something filling and don't feel like cooking something complicated. Quick Info Total time: about 35-40 minutes Preparation time: 15-20 minutes Cooking time: 10-15 minutes Servings: 2-3 (depending on how much rice you have) Difficulty: easy Recipe type: warm snack, rice leftovers recycling Ingredients 1 - 1 ½ cups of cooked steamed rice (cold, not fresh) 4 tablespoons of grated cheese (I used Delaco) 2 whole eggs 1 tablespoon of breadcrumbs 1 small bunch of parsley, chopped A few sprigs of fresh rosemary or 1 teaspoon of dried, ground rosemary Freshly ground pepper (to taste) 2 tablespoons of oil 1 can of tuna in brine (make sure to drain it well) For finishing: Breadcrumbs for coating the sticks Oil for frying (enough to cover them well while frying) Instructions 1. Drain the tuna pieces from the can in a sieve so that they are as dry as possible. 2. Place the cooked rice in a large bowl. Make sure it’s not mushy or wet; otherwise, the sticks won’t hold together well. 3. Grate the cheese and add it to the rice. 4. Crack the eggs and add them to the same bowl. 5. Add the chopped parsley, rosemary (if fresh, chop it finely), pepper, and the 2 tablespoons of oil. Mix everything with a spoon until well combined. 6. Sprinkle 1 tablespoon of breadcrumbs and add the drained tuna to the mixture. Gently break the tuna apart with your hands; it should remain in small pieces, not turned into a paste. 7. Knead the mixture with your hands. It should be sticky but moldable. If you find it’s not holding together, add a little more breadcrumbs. 8. In a small pan (12-15 cm in diameter), add enough oil to cover the sticks when frying. Heat the oil over medium heat, then reduce to low. Check the temperature with a grain of rice – if it sizzles, it’s ready. 9. Place breadcrumbs on a flat plate. Lightly wet your hands with water. Take some of the mixture and form sticks about 5-6 cm long and 2 cm thick at most. Roll them in the breadcrumbs on all sides. 10. Use a fork (the stick rests on the prongs of the fork, don’t pierce it) and carefully dip the sticks into the hot oil one by one, without overcrowding. About 6 pieces fit in a batch. 11. When they are golden on one side, turn them over to the other side. They fry quickly. Once they are done, remove them with a fork or slotted spoon and place them on a plate lined with two layers of paper towels to absorb any excess oil. 12. Serve warm. We enjoyed them with a simple lemon sauce, but they are also great on their own. Why I Make This Recipe Often It’s a practical way to use leftover rice, and I don’t need complicated ingredients. The flavor is balanced, and they have a good texture. They are filling enough for a quick meal or for a packed lunch. I prefer not to waste anything, and these sticks really help with that. Tips and Variations Tips - If using leftover Romanian pilaf, ensure it’s not too moist or watery. - Don’t overdo the eggs or breadcrumbs, so the mixture doesn’t become too dense. - For frying, use a small pot with plenty of oil; they brown more evenly and absorb less oil. Substitutions - You can substitute the cheese with another type of hard cheese. - Dried rosemary can be used if needed, but in small amounts. - If you don’t have parsley, you can use dill or a mix of herbs, according to your preference. Variations - For a stronger flavor, add a bit of grated lemon zest to the mixture. - If you have tuna in oil, use it without adding the 2 tablespoons of oil to the mixture. - You can also use other canned fish, like mackerel or sardines, but the texture will differ. Serving Ideas - You can serve them with a quick lemon emulsion (lemon juice mixed with a bit of oil and salt). - They are great as a warm snack or for a work lunch, alongside a simple salad. - If you want to make them more festive, you can serve them on a platter with lemon slices and fresh herbs. Frequently Asked Questions 1. Can I use brown rice or sushi rice? You can use any type of steamed rice, as long as it’s not mushy. Brown rice or sushi rice works, but the sticks may be firmer. 2. What type of canned tuna works best? Both tuna in brine or oil are fine, as long as you drain it well. Chunky tuna is better than flaked. 3. Can the sticks be baked in the oven? I haven’t tried it, but they might come out drier. The best texture is achieved by frying in oil. 4. Can they be made without eggs? The mixture won’t hold together as well without eggs, but you could try using a bit of mashed potato as a binder. 5. Can I freeze the raw sticks? I don’t recommend it, as cooked rice changes texture when frozen. It’s best to make them fresh. Nutritional Values Approximately, for one serving (out of 3): about 260-320 kcal, 16-20g protein (from tuna, eggs, and cheese), 24-28g carbohydrates (rice, breadcrumbs), 10-14g fats (oil, cheese, possibly from tuna). These are approximate calculations. Actual values may vary depending on the type of rice, cheese, and tuna used, but the nutritional profile is quite balanced for a snack or a quick meal. Storage and Reheating The sticks are best enjoyed warm, immediately after frying. They can be stored in the fridge for 1 day in a covered container and quickly reheated in a non-stick pan without additional oil, or in the oven. I don’t recommend keeping them for more than a day, as the texture becomes softer. They are not suitable for freezing.

Rice sticks with tuna

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