TUNA PUFFS

1 1/3 cups water
1/2 tsp salt
1 1/2 cups quick-cooking rice
1 can condensed cream of mushroom soup
1 can (6 1/2-oz) tuna, drained and finely flaked
1 egg
2 tbsp chopped parsley
2 tbsp finely chopped onion
2 tsp lemon juice
1/4 tsp Worcestershire sauce
Dash of black pepper
Approximately 1/2 cup fine dry bread crumbs
Canola oil for frying

Bring the water and salt to a boil in a medium-size saucepan; stir in rice. Cover pan and remove from heat. Let stand for 5 minutes.

Mix together the soup, tuna, egg, parsley, onion, lemon juice, Worcestershire sauce, and pepper in a medium bowl.  Add the rice and mix thoroughly.  Chill mixture for at least an hour.

Shape the chilled mixture into oblong or round croquettes. Roll in the bread crumbs and fry in 400 degree oil, turning to brown on all sides.