Preparation

1. Slice the onion and brown it in a pan with the olive oil. Add 100g of tomato pulp and the oregano. Add the rice and let marinate. Add the stock a bit at a time and stir regularly until a reasonably dry risotto is obtained. Remove from the flame and add one whole egg. Pour the rice onto a cutting board and allow it to cool.

2. Drain a small piece of tuna, place it in a bowl. Add the chopped mozzarella and the remaining tomato pulp.

3. Put a large spoon of the cold rice into the palm of your hand and add a small piece of the tuna and mozzarella stuffing, forming a ball with the stuffing inside. Repeat the operation until all the ingredients had been used up. Beat the remaining egg adding a pinch of salt.

4. Cover the rice croquettes with flour, run them through the beaten egg and top off with breadcrumbs. Deep fry until golden brown and crispy. Serve hot.

A meal in itself!

Round off with a piece of fruit.