Cheesy tuna & rice muffinettes

Name: Cheesy tuna & rice muffinettes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6-12 muffins
Ingredients: 2 cups cooked rice; 1 cup shredded cheddar cheese; 7 1/2 cans tuna, drained; 3/4 cup black olives, sliced into thirds; 1 tablespoon dried onion flakes; 1 teaspoon parsley flakes; 1 teaspoon seasoning salt; 2 eggs, beaten; 2 tablespoons milk; 1/4 cup melted butter or 1/4 cup melted margarine; 1 tablespoon lemon juice; 1/2 teaspoon seasoning salt; 1/2 teaspoon parsley flakes

Submitted by Pansori

"This recipe is quick and delicious. i made it one day, and my son and hubby ate it all up, and then my hubby asked if i could make it the next day as well. this is definately worth the (little) effort that's put into it."

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photo by Marla Swoffer

Ready In:: 20mins
Ingredients:: 13
Yields:: 6-12 muffins

ingredients

Muffinettes
2 cups cooked rice
1 cup shredded cheddar cheese
7 ¹⁄₂ cans tuna, drained
³⁄₄ cup black olives, sliced into thirds
1 tablespoon dried onion flakes
1 teaspoon parsley flakes
1 teaspoon seasoning salt
2 eggs, beaten
2 tablespoons milk
tangy butter sauce
¹⁄₄ cup melted butter or 1/4 cup melted margarine
1 tablespoon lemon juice
¹⁄₂ teaspoon seasoning salt
¹⁄₂ teaspoon parsley flakes

directions

In a large mixing bowl, combine all ingredients for muffinettes except eggs and milk.
Stir in eggs and milk.
Spray six muffin cups with non-stick cooking spray.
Divide rice mixture evenly among cups.
Bake at 375 for fifteen minutes, or until lightly browned.
Loosen with spatula, and place on serving platter.
In a small mixing bowl combine all ingredients for tangy butter sauce.
Top muffinettes with sauce.

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Reviews

DO NOT USE REGULAR SALT IN PLACE OF SEASONING SALT. It is not good. Next time I will spring for some actual seasoning salt because this dish tasted pretty good otherwise.

Amber
This is very delicious and the kids love it. However, the recipe listed here is a bit wrong... The original recipe from Minute Rice calls for 1 can of tuna 6 1/2- 7 oz....which is perhaps what the original author meant.

mamu33
What a delicious surprise! As one who is skeptical of hot canned tuna, this really won me over. The only trouble I had was deciphering the measurements which definitely seemed off. I ended up using three cans of tuna, 3 eggs, and 4T milk. That filled one muffin tin (a dozen medium-sized cups). I had to cook it for almost 30 minutes to get it lightly browned. I would use a few less olives and little more cheese next time. The butter sauce really makes this dish. I will definitely make this again when I have leftover rice.

Marla Swoffer