Cook rice according to package directions.
Mix together tuna, eggs, bread crumbs, Parmesan cheese, pine nuts, 1 tbsp cilantro, mustard, chipotle, garlic, smoked paprika, salt and pepper. Roll into 1-inch meatballs.
Preheat the air-fryer according to the manufacturer’s instructions.
Place half of the meatballs in the air-fryer basket. Drizzle with 1 tbsp oil. Air-fry at 400°F, turning basket halfway during the cook time, for 15 to 20 minutes or until golden brown and heated through. Repeat with remaining meatballs and oil.
Meanwhile, in a large skillet set over medium-high heat, bring marinara sauce to boil. Reduce heat to medium. Stir meatballs into sauce; cook for 3 to 5 minutes or until well coated.
Serve meatballs over brown rice. Garnish with remaining cilantro.
Alternatively, arrange meatballs on a parchment paper-lined baking sheet, about 1 inch apart. Drizzle with oil. Bake in 425°F oven for 12 to 15 minutes or until golden brown and heated through.