Tuna Pataniscas with Tomato Rice

Drain the tuna well and set aside.

In a container add the tuna cans, the 2 chopped onion, 2 chopped garlic cloves, the finely chopped parsley, the yogurt, the cheese and the pepper to taste.

In a separate bowl, stir the eggs well and season with salt and pepper to taste.

Now add the eggs to the previous preparation and stir everything very well, so that everything is well mixed and with some consistency.

In a frying pan put oil for frying. When the oil is hot, add spoonfuls of the mixture. As soon as they are golden on both sides they are ready.

Serve with tomato rice.

Make a bottom of olive oil in a pan. Add half chopped onion and cook for 3 minutes until translucent.

Add half garlic and cook another 1 min. Mix well.

Then add the tomatoes cut into small pieces and wrap them with the onion. Let it cook for about 1-2 min over low heat.

Add the rice and stir.

Then pour the water, season with a little salt, stir again, and let the rice cook slowly for about 20 min, stirring occasionally.

When the rice is almost cooked, adjust the seasoning if necessary. And it is ready to be served.