If you want to sound a bit exotic, call these arancini.

3 tbsp. olive oil
2 large shallots, finely diced
2 cloves garlic, minced
1 cup rice
4 cup chicken broth, warmed
1/2 cup. finely shredded Parmesan
small tin (150g) Tuna in Olive Oil
2 tbsp. chopped fresh basil,
1 tsp. lemon zest, finely grated
Freshly ground black pepper
Because this is an Italian dish, open a bottle of red wine (this has nothing to do with the recipe).
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Add olive oil to a large saucepan over medium-high. Add shallots and cook, stirring occasionally, until tender, about 2 minutes. Add garlic and cook, stirring, until fragrant and light golden, about 30 seconds.
Add rice and cook, stirring, until toasted, about 1 minute.
Gradually add broth a ladle or two at a time, stirring, until rice is just tender, about 25 minutes.
Scrape the entire mix into a separate container.
The above is virtually a risotto, so have another sip of wine.
Fold tuna, basil, and lemon zest into the mix. Season with salt and pepper to own taste.
Refrigerate until well chilled, at least 1 hour.
Make the balls: Gather about 2 rounded tablespoons of the chilled (risotto) mixture into a ball and press a piece of mozzarella into the center. Reform the ball around mozzarella, so the piece of cheese is fully covered in the mix. Repeat with remaining mix (risotto) and cheese.
Prepare breading station with three large mixing bowls: one bowl with panko (breaking up panko with hands into smaller bits), another with the egg; and the third bowl with flour. Coat each risotto ball in flour and shake off excess. Then, dip into egg mixture and then into panko; set aside on a plate.
Heat 3 inches oil to 350° in a large heavy bottomed pot over medium-high heat. Fry balls in batches, turning a few times, until golden, about 3 minutes a batch. Transfer to a paper towel-lined plate. Arrange warm arancini in a bowl or on a plate and sprinkle with more parmesan and basil leaves and serve warm with marinara sauce for dipping.
I like it with Hot English Mustard.