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• What Are Tuna Rice Balls?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Tuna Rice Balls Recipe

If you’re stuck in a lunch rut, these tuna rice balls are about to become your new go-to. They’re crispy, cheesy, packed with protein, and come together with pantry staples you probably already have on hand.

What Are Tuna Rice Balls?

Tuna rice balls are a simple, savory bite made by combining cooked rice, canned tuna, cottage cheese, and parmesan into a sticky mixture, then rolling it into balls and coating them in seasoned breadcrumbs before baking until golden and crunchy. Think of them as a cross between a rice ball (arancini) and a tuna patty, minus the deep frying.

They’re wonderfully versatile: sturdy enough to pack in a lunchbox, filling enough to serve as a light dinner with a salad, and simple enough that kids can help roll them. Using brown rice and cottage cheese also sneaks in extra fiber and protein, making these feel like a genuinely balanced meal rather than just a snack.

Tips for Cooking and Prepping

#1: Use day-old rice if you have it

Rice that’s been cooked and chilled is drier and firmer, which helps the balls hold their shape better than freshly steamed, still-steamy rice.

#2: Drain the tuna really well

Excess oil or liquid from the tuna can make the mixture too wet to shape, so press it firmly with the back of a spoon or squeeze it in a paper towel before mixing.

#3: Keep your hands damp, not wet

A light coating of water on your fingertips stops the sticky rice mixture from clinging to your hands, but too much water can make the balls fall apart when rolling.

#4: Pack the breadcrumb coating on firmly

Gently press the breadcrumbs into the surface of each ball rather than just rolling lightly, so you get an even, crunchy crust once baked.

#5: Don’t skip the olive oil in the breadcrumbs

Tossing the breadcrumbs with olive oil before coating is what gives these baked (not fried) rice balls their golden, crispy exterior.

Recipe Variations and Substitutes

You can easily swap the brown rice for white rice, quinoa, or even leftover risotto if that’s what you have on hand. If cottage cheese isn’t your thing, ricotta works beautifully in its place, and canned salmon is a great substitute for tuna if you want to switch up the flavor. For extra veggies, try folding in finely grated zucchini or carrot (just squeeze out excess moisture first) or a handful of finely chopped spinach.

Serving Suggestions

These tuna rice balls are fantastic on their own with a squeeze of lemon and a simple dipping sauce like tzatziki, aioli, or sweet chili sauce. For a fuller lunch, pair them with a crisp green salad, some roasted veggies, or tuck them into a lunchbox alongside cut fruit and crackers. They also make a great appetizer for parties when served warm with toothpicks.

Storing, Make-Ahead, and Freezing Tips

Store baked tuna rice balls in an airtight container in the fridge for up to 4 days, and reheat in the oven or air fryer to bring back the crunch. To make ahead, you can shape and coat the balls, then refrigerate uncooked for up to a day before baking. For freezing, place uncooked, coated balls on a tray to freeze individually, then transfer to a freezer bag for up to 3 months, and bake straight from frozen with a few extra minutes added to the cook time.

FAQs

Can I use canned tuna in water instead of oil?

Yes, tuna canned in water works fine, just make sure to drain it very well since it tends to be a bit more watery than oil-packed tuna.

Can I make these tuna rice balls gluten-free?

Absolutely, this recipe works well with gluten-free breadcrumbs as a direct swap, so it’s an easy adaptation without changing anything else.

Why are my rice balls falling apart?

This usually happens if the tuna wasn’t drained well enough or the rice mixture is too wet, so try pressing out excess moisture and chilling the mixture for 10-15 minutes before rolling.

Can I air fry these instead of baking them?

Yes, air frying at around 200°C (400°F) for 10-12 minutes, flipping halfway through, gives a similarly crispy result in less time.

Are tuna rice balls good for kids’ lunchboxes?

Definitely, they’re mild in flavor, easy to eat cold or at room temperature, and hold together well, making them a great lunchbox staple for kids.

Tuna Rice Balls Recipe

Prep time: 15 min | Cook time: 15 min | Total time: 30 min | Servings: 16

Ingredients

For the Rice Mixture

• 185 grams canned tuna (I use tuna canned in oil)
• 250 grams cooked brown rice (1 1/2 cups)
• 250 grams cottage cheese (1 cup)
• 25 grams parmesan (1/4 cup)
• 2 Tablespoons chives

For the Coating

• 25 grams parmesan (1/4 cup)
• 100 grams bread crumbs (1 cup, this recipe works well with gluten-free breadcrumbs)
• 2 Tablespoons olive oil

Instructions

1. Preheat your oven to 220 degrees Celsius (425°F) and line a baking tray with parchment paper.
2. Drain the canned tuna well, pressing out any excess oil or liquid.
3. In a mixing bowl, combine the tuna, cooked brown rice, cottage cheese, chives, and the first measure of parmesan cheese. Mix well using a wooden spoon or your hands until fully combined.
4. In a second dish, combine the second measure of parmesan cheese, bread crumbs, and olive oil, mixing until the breadcrumbs are evenly coated in oil.
5. With clean, damp hands, shape the rice mixture into golf ball-sized balls, then roll each ball in the breadcrumb mixture to coat.
6. Place the coated balls on the lined baking tray, spacing them slightly apart.
7. Bake in the preheated oven for 15-20 minutes, until crunchy and golden brown on the outside.
8. Remove from the oven, let cool slightly, and enjoy warm or at room temperature.

For extra flavor, try adding a squeeze of lemon juice or some finely chopped red onion to the rice mixture before shaping. These freeze exceptionally well uncooked, so consider doubling the batch and freezing half for an easy future lunch.