Baked Tuna Rissoles

Baked Tuna Rissoles

Learn how to make homemade rissoles in the oven. Start by making the rissole dough and then make the filling. You can fill the rissoles with meat, shrimp, cheese or other flavors of your choice.

Ingredients

Rissole Dough

750 ml of water

1 tablespoon of butter

Salt to taste

440 g of whole wheat flour

3 beaten eggs

Breadcrumbs to taste

Tuna Filling

Olive oil to taste

1 chopped onion

2 chopped garlic cloves

390 g of peeled tomatoes

255 g of tuna

Salt to taste

Pepper to taste

Chopped coriander to taste

85 ml of white wine

Tomato Rice

Olive oil to taste

1 chopped onion

2 chopped garlic cloves

390 g peeled tomatoes

220 g long basmati rice

800 ml vegetable stock

Preparation

1.

Start by placing 450 ml of water in a pan, add a little salt and the butter. When it starts to boil, add the flour all at once.

2.

Stir very well until the dough is smooth and comes away from the bottom of the pan. Set aside and let it cool a little. Prepare the rissole filling.

3.

For the tuna filling, place a dash of olive oil, the onion, the garlic and the bay leaf in a pan. Stir and let it sauté. When it starts to brown, add the peeled tomatoes and let it sauté very well.

4.

Once everything is sautéed, remove the bay leaf, add the tuna, a little salt and pepper to taste and let it simmer for a few minutes. Add the chopped coriander and white wine. Stir well until the tuna is dissolved and let it boil for 30 seconds until the alcohol evaporates. Finally, mix in the tablespoon of flour and remove from the heat.

5.

Sprinkle a little flour on the counter and place the rissole dough on top. With the rissole dough warm, knead it a little. Sprinkle flour on the counter whenever necessary to prevent the rissole dough from sticking.

6.

Use a rolling pin to roll out the dough and use a ring or a glass to cut the dough into a circle.

7.

Place a small spoonful of tuna filling on top. Close the dough into a rissole shape.

Use a fork to press the ends together very well so that the dough sticks together and place the rissole on a well-floured baking tray. Repeat the process until all the dough and filling are gone.

8.

Break the eggs into a plate and stir them with a fork. Dip the rissoles in the beaten egg, drain them and sprinkle them with breadcrumbs.

9.

Bake the rissoles to cook in the oven at 180ºC for 15 to 20 minutes until golden brown.

10.

To prepare the tomato rice, sauté the onion and garlic in a dash of olive oil. As soon as the onion is golden, add the peeled tomatoes and let it cook. Add the rice and let it fry for a few seconds.

11.

Finally, add the vegetable stock and let it cook for 18 to 20 minutes. Serve the tomato rice together with the tuna rissoles and serve immediately.