Cheesy tuna & rice muffinettes

Total Time
20mins
Prep 5 mins
Cook 15 mins

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 Nutrition

Directions

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

4 5

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.

4 5

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.