Crispy Tuna Arancini with Caper Aioli are a flavorful Mediterranean twist on the beloved Italian street food. These golden-fried risotto balls are filled with flaky tuna, fresh herbs, and Parmesan, offering a rich and savory interior wrapped in a crispy coating. Paired with a zesty caper aioli, they make for an elegant appetizer or an impressive main dish.
Why You’ll Love This Recipe
- Perfectly crispy exterior – each bite has a satisfying crunch that gives way to a creamy center.
- Great use of leftovers – a delicious way to repurpose cooked risotto or rice.
- Mediterranean flair – tuna and capers infuse the dish with bold, briny flavor.
- Make-ahead friendly – arancini can be shaped and chilled ahead of time.
- Versatile serving – ideal for entertaining, as a snack, or served alongside a salad for a light meal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Arancini:
- cooked and cooled risotto or short-grain rice
- canned tuna in olive oil, drained and flaked
- grated Parmesan cheese
- chopped parsley
- egg
- salt and pepper
- breadcrumbs (for coating)
- vegetable oil for frying
For the Caper Aioli:
- mayonnaise
- lemon juice
- capers, finely chopped
- garlic clove, minced
- salt and pepper
Directions
- In a large mixing bowl, combine the cooked risotto, flaked tuna, Parmesan, chopped parsley, and egg. Season with salt and pepper and stir until well combined.
- Shape the mixture into golf ball-sized rounds using your hands and place them on a tray.
- Roll each ball in breadcrumbs until evenly coated on all sides.
- In a deep frying pan, heat vegetable oil over medium heat to 350°F (175°C).
- Fry the arancini in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
- In a small bowl, mix together the mayonnaise, lemon juice, chopped capers, minced garlic, salt, and pepper until smooth. Refrigerate until ready to serve.
- Serve the arancini hot, accompanied by the caper aioli. Garnish with caperberries or fresh parsley if desired.
Servings and timing
Servings: 4–6 (as an appetizer)
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Variations
- Cheese-filled: Insert a small cube of mozzarella in the center of each arancini for a gooey middle.
- Spicy version: Add crushed red pepper flakes or a touch of chili oil to the rice mixture.
- Gluten-free: Use gluten-free breadcrumbs and ensure all other ingredients are certified gluten-free.
- Herb swap: Substitute basil or dill for parsley to suit your flavor preference.
- Lighter preparation: Bake the arancini in a 400°F (200°C) oven for 20–25 minutes, turning once halfway through.
Storage/Reheating
Store leftover arancini in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F (190°C) oven for 10–15 minutes or air fry for 5–7 minutes until hot and crispy. The caper aioli can be refrigerated separately for up to 4 days. Avoid microwaving the arancini if you wish to preserve the crispy texture.
FAQs
Can I use leftover risotto for this recipe?
Yes, this recipe is an excellent way to use leftover risotto or short-grain rice.
What type of tuna works best?
Tuna packed in olive oil provides the best flavor and moisture, but water-packed tuna can also be used.
Do I need to chill the arancini before frying?
Chilling helps them hold their shape better but is not strictly necessary if the mixture is firm.
Can I make these in advance?
Yes, you can shape and breadcrumb the arancini a few hours in advance and refrigerate until ready to fry.
How do I prevent the arancini from falling apart?
Make sure the rice mixture is sticky and cohesive, and don’t skip the egg—it acts as a binder.
Can I freeze arancini?
Yes. Freeze uncooked or cooked arancini in a single layer on a tray, then transfer to a container or bag. Reheat from frozen in the oven.
What oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable or canola oil.
Is the aioli necessary?
While optional, the aioli enhances the flavor with a creamy, tangy contrast to the crispy arancini.
Can I use other fish instead of tuna?
Yes, cooked and flaked salmon or crab can be used as alternatives.
How can I serve this as a main course?
Pair the arancini with a fresh green salad or roasted vegetables for a complete meal.
Conclusion
Crispy Tuna Arancini with Caper Aioli offer a delightful combination of textures and bold Mediterranean flavors. These irresistible risotto bites are perfect for gatherings, date nights, or simply indulging in a refined twist on comfort food. With their crisp exterior and rich, savory filling, they’re sure to impress any guest or satisfy any craving.
Print
Crispy Tuna Arancini with Caper Aioli
- Prep Time: 25 mins
- Cook Time: 15 mins
- Total Time: 40 mins
- Yield: 12 arancini 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Description
Golden, crispy risotto balls stuffed with tuna, Parmesan, and herbs, served with a zesty caper aioli—an elegant Mediterranean take on the traditional Sicilian arancini.
Ingredients
- 2 cups cooked and cooled risotto or short-grain rice
- 1 can (5 oz) tuna in olive oil, drained and flaked
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- Salt and pepper to taste
- 1 cup breadcrumbs (for coating)
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 2 tbsp capers, finely chopped
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- In a large bowl, combine risotto, flaked tuna, Parmesan, parsley, and egg. Season with salt and pepper and mix well.
- Using your hands, shape the mixture into golf ball-sized rounds and place them on a tray.
- Roll each ball in breadcrumbs to coat thoroughly.
- Heat vegetable oil in a deep pan over medium heat until hot (350°F / 175°C).
- Fry the arancini in batches for 3–4 minutes or until golden brown and crisp on all sides. Drain on paper towels.
- In a small bowl, mix all aioli ingredients until smooth and well combined. Chill until ready to serve.
- Serve arancini hot with caper aioli on the side and optional caperberries for garnish.
Notes
- Use leftover risotto for best results and easier shaping.
- Arancini can be assembled ahead of time and fried just before serving.
- For a spicier kick, add a pinch of chili flakes to the aioli.
Nutrition
- Serving Size: 2 arancini with aioli
- Calories: 260
- Sugar: 1g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg
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