Sunday, November 9, 2014


With the approaching holiday, I'm sure most of us have been planning what dishes to serve our guests or what special meals should we prepare for the traditional Christmas eve dinner. But have you ever thought what you can make out of the usual leftover foods after Christmas? Well, here's another healthy recipe for holiday makeovers courtesy from our friends at the Century Culinary Circle called Century Tuna Risotto Balls.

Yes, you can still make something fabulous out of food leftovers such as rice. And apart from good 'ole sinangag or fried rice, they could be made extra special by coming up with risotto balls! Here, I am sharing with you the recipe so that you can do this delicious, nutritious and healthy recipe with your holiday leftovers. Your family will love this even a day after their sumptuous holiday dinner. Just make sure that the rice isn't spoiled yet before doing this to avoid possible food poisoning. But this Risotto balls are really winners when it comes to taste. 

RECIPE: Century Tuna Risotto Balls


1 Tablespoon oil
1/4 cup chopped red bell pepper
1/4 cup onions
2-180 grams Century Tuna Flakes in Oil, drained
2 cups cooked rice
1 tablespoon chicken powder
1/4 white wine
1/2 cup Parmesan cheese
1/2 cup flour
2 eggs
1 cup breadcrumbs

Marinara Sauce:
1/4 cup olive oil
1/4 cup minced garlice
2 cups chunky tomato sauce (canned diced tomatoes with tomato sauce)
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper


In a pan, sauté bell pepper and onions until caramelized. Add the tuna and stir to break chunks. Add cooked rice, chicken powder and white wine. Set aside. Let cool. 

Mix in Parmesan cheese and form into small balls. Dredge in flour, egg and breadcrumbs, then deep fry into golden brown. 
For the Marinara sauce: In a pan, heat olive oil. Sauté garlic and tomatoes. Allow to simmer until thick. Add salt and pepper. Lastly add basil leaves and remove from fire. 

Makes 28 balls. 


Marc Teng said...

Thank you for sharing recipe with us. Hope you read my
Blog too.

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