Tomato Rice and Tuna Cake | RICARDO

Ingredients

• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons (30 ml) olive oil
• 1 cup (250 ml) arborio rice
• 1 can 14 oz (398 ml) diced tomatoes (see note)
• 2 1/2 cups (625 ml) chicken broth, warm
• 2 cans 7 oz (198 g) oil-packed tuna, drained and crumbled
• 3/4 cup (180 ml) unbleached all-purpose flour
• 3 eggs, lightly beaten
• 1 1/2 cups (375 ml) breadcrumbs
• Salt and pepper