Cheesy tuna & rice muffinettes

  • Prep Time: 5 mins
  • Total Time: 20 mins
  • Yield: 6-12 muffins

    • About This Recipe

    “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.”

    Ingredients

    Muffinettes

  • 2cupscooked rice
  • 1cupshredded cheddar cheese
  • 7 1/2 canstuna, drained
  • 3/4 cupblack olives, sliced into thirds
  • 1tablespoondried onion flakes
  • 1teaspoonparsley flakes
  • 1teaspoonseasoning salt
  • 2eggs, beaten
  • 2tablespoonsmilk

    • tangy butter sauce

  • 1/4 cupmelted butter or 1/4 cupmelted margarine
  • 1tablespoonlemon juice
  • 1/2 teaspoonseasoning salt
  • 1/2 teaspoonparsley 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.

    • Reviews

  • “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 tuna6 1/2- 7 oz….which is perhaps what the original author meant.”

  • “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.”

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