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Brown Rice & Quinoa Cakes with Tuna

  • Easy
  • Sides & Stuffing
  • Seafood
  • Flavored Grains
  • Bake
  • Appetizers
  • 5 - 15 MIN
  • Servings
  • Prep
    15 minutes
  • Juicy


About This Dish

This take on the Italian classic arancini, or rice balls, features protein-rich tuna and a healthy rice blend. Instead of frying, we opted to pan-fry to save on fat and calories.  


  • One 6-ounce package UNCLE BEN'S® Brown Rice & Quinoa Roasted Red Pepper
  • One 5-ounce can Bumble Bee® Chunk Light Tuna in Water, drained
  • 2 large eggs, lightly beaten
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup whole wheat Panko breadcrumbs
  • 6 tablespoons olive oil 


  1. Cook the rice according to package instructions. Transfer the rice to a medium bowl and let cool till warm to the touch (not hot).
  2. Add the tuna, eggs, cheese, and breadcrumbs to the rice. Gently fold to incorporate all the ingredients together.
  3. With hands or a scoop, form the cakes, about 1/4 cup each. Place the cakes on a lined sheet pan and refrigerate for at least an hour.  
  4. In a large skillet over medium-high heat, cook the cakes in batches with the oil till browned, 3-5 minutes per side. Drain on paper towels. Repeat with the remaining oil and cakes. Serve immediately.   


Amount per serving (4 total)

Calories: 350
Total Fat: 9g 14%
Saturated Fat: 3.5g 18%
Trans Fat: 0
Sodium: 390mg 29%
Carbohydrates: 42g 14%
Dietary Fiber: 3g 12%
Sugars: 2g
Protein: 22g
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