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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
