{{Servin’ It Up Saturday}} Tuna Rice Muffinettes

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As a kid, my mom would make Tuna Rice Muffinettes with a tangy butter sauce.  I remember LOVING them and looking forward to when they would be served.  I continue to love them as an adult and make these for my family on a regular basis.  The tangy butter sauce definitely makes this already delicious recipe even more scrumptious!  Now, on to the recipe:

Tuna Rice Muffinettes With Tangy Butter Sauce

Start by cooking 2 cups of rice and preheating your oven to 375 degrees.

While your rice is cooking, mix the following together in a bowl:

1 – 6 oz. can tuna (drained)

1/2 cup chopped onions

1 tablespoon parsley

1 teaspoon salt

2 eggs (beaten)

2 tablespoons milk

3/4 C. black olives (chopped) *optional*

Mix well.

Add your 2 cups of cooked rice to your tuna mixture.

Add 1 cup shredded cheddar cheese to your rice and tuna mixture.  Mix well.

Spray 6 muffin cups with nonstick cooking spray.  Press rice mixture into the muffin cups, forming a rounded top.  Bake at 375 degrees for 15 minutes or until lightly browned.  Loosen with spatula and serve with tangy butter sauce.

Tangy Butter Sauce:

1/4 cup butter

1 tablespoon lemon juice

1/2 teaspoon salt

Absolutely delicious!  What recipes do you remember from your childhood?

Tuna Rice Muffinettes With Tangy Butter Sauce

2 C. cooked rice

1 C. shredded cheddar cheese

1 – 6 oz. can tuna (drained)

1/2 C. chopped onions

1 T. parsley

1 t. salt

2 eggs (beaten)

2 T. milk

3/4 C. black olives (chopped) *optional*

Combine the cheese, tuna, onion, eggs, milk, parsley, and salt.  Stir in rice.  Spray 6 muffin cups with nonstick cooking spray.  Press rice mixture into the muffin cups, forming a rounded top.  Bake at 375 degrees for 15 minutes or until lightly browned.  Loosen with a spatula.  Serve with tangy butter sauce.

Tangy Butter Sauce:

1/4 C. butter, melted

1 T. lemon juice

1/2 t. salt