Buttery Tuna Rice Muffins make a healthy and delicious option for a quick weeknight dinner, ready in just 30 minutes. These flavorful tuna cakes are baked in muffin tins with brown rice, sharp cheddar cheese, and a zesty lemon butter sauce for a savory kick. Perfect for an easy, satisfying meal!
INGREDIENTS
Tuna Muffins
- 2 cups cooked brown rice
- 1 cup shredded sharp cheddar cheese
- 1 (6.5 oz) can tuna, drained
- 1 tablespoon dried onion flakes
- 1 tablespoon dried parsley flakes
- 1 teaspoon seasoning salt
- 2 eggs, beaten
- 2 tablespoons milk
- 3/4 cup sliced olives (optional)
Lemon Butter Sauce
- 2 tablespoons melted butter
- 2 teaspoons lemon juice
- 1/4 teaspoon seasoning salt
- 1/8 teaspoon dried parsley flakes
INSTRUCTIONS
- Preheat the oven to 375°F (190°C).
- In a medium bowl, mix all tuna muffin ingredients until well combined.
- Grease a muffin tin and divide the mixture evenly into 6 muffin cups.
- Bake for 16-18 minutes, or until the tops are lightly golden. For a crispier finish, broil for a couple of minutes at the end.
- While the muffins bake, prepare the Lemon Butter Sauce by combining all sauce ingredients in a small bowl.
- Once muffins are done, drizzle with the Lemon Butter Sauce and enjoy!
Notes
- For a casserole version, spread the tuna mixture in a greased 1.5-quart baking dish and bake for 30-40 minutes.
- Double the lemon butter sauce for an extra buttery finish!
Nutrition
Serving Size: 1 muffin
- Calories: 226
- Carbohydrates: 17g
- Protein: 8g
- Fat: 14g
- Saturated Fat: 7g
- Polyunsaturated Fat: 6g
- Cholesterol: 91mg
- Sodium: 621mg
- Fiber: 1g
- Sugar: 1g
