1 1/3 c. water
1/2 tsp. salt
1 1/3 c. rice
1 can tuna, drained
2 tbsp. chopped parsley
2 tsp. onions, chopped
2 tsp. lemon juice
1/4 tsp. Worcestershire sauce
Dash of pepper
1 can cream of mushroom soup
1/2 c. dry bread crumbs

Bring water and salt to a boil. Stir in rice. Cover; remove from heat and let stand 5 minutes. Meanwhile, combine remaining ingredients, except the bread crumbs; mix well. Stir in rice. Chill about 1 hour. Shape chilled mixture into oblongs or rounds, using about 1/3 cup for each puff. Roll in bread crumbs. Fry quickly in 1/2 inch hot fat, turning to brown both sides. Serve with creamed peas or a cheese sauce, if desired.