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Heat 1 tsp (5 mL) olive oil to medium heat in small pan. Sauté red peppers until softened and add tuna. Gently toss until tuna is warmed through and stir in green onions, salt and pepper. Pour into large bowl.
2
Add cooked rice to cooked tuna, along with two eggs, cheese and sesame oil. Mix together and form into 16 balls.
3
For a breading station, set three bowls on counter, one with flour, one with beaten egg and the last with breadcrumbs. Roll each arancini ball in flour, dip in the beaten egg and roll in breadcrumbs.
4
Warm vegetable oil in pot until it reaches 375°F (190°C) and fry arancini a few at a time until golden brown and the internal temperature reaches 165°F (74°C).
5
For dipping sauce, mix Greek yogurt, chopped dill, garlic powder, onion powder, salt and black pepper together. Taste and adjust seasoning if necessary. Serve with warm arancini.
Heat 1 tsp (5 mL) olive oil to medium heat in small pan. Sauté red peppers until softened and add tuna. Gently toss until tuna is warmed through and stir in green onions, salt and pepper. Pour into large bowl.
2
Add cooked rice to cooked tuna, along with two eggs, cheese and sesame oil. Mix together and form into 16 balls.
3
For a breading station, set three bowls on counter, one with flour, one with beaten egg and the last with breadcrumbs. Roll each arancini ball in flour, dip in the beaten egg and roll in breadcrumbs.
4
Warm vegetable oil in pot until it reaches 375°F (190°C) and fry arancini a few at a time until golden brown and the internal temperature reaches 165°F (74°C).
5
For dipping sauce, mix Greek yogurt, chopped dill, garlic powder, onion powder, salt and black pepper together. Taste and adjust seasoning if necessary. Serve with warm arancini.
