Tuna Bites

Ingredients

• 1 1/2 cups water
• 3/4 cup uncooked long-grain white rice
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 1 (6 ounce) can water packed tuna, drained and flaked
• 1/2 cup milk
• 3 tablespoons self-rising flour
• 1 tablespoon chopped fresh parsley
• 1 teaspoon white sugar
• 1 teaspoon white vinegar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 large eggs
• 1 quart vegetable oil for frying

Directions

Bring water to a boil in a medium saucepan, and stir in rice. Reduce heat, cover, and simmer for 20 minutes.

Heat 1 tablespoon oil in a small saucepan over low heat. Stir in onion, cover tightly, and cook until tender but not browned, about 5 minutes.

In a large bowl, mix tuna, milk, flour, parsley, sugar, and vinegar. Season with salt and pepper. Mix in rice, onion, and eggs. Mold the mixture into about 12 balls.

Heat 1 quart oil in a large, heavy skillet or deep fryer. Fry the tuna balls in batches until lightly browned. Drain on paper towels.