Looking for a fun and delicious alternative to traditional fish cakes or casseroles? These cheesy tuna rice muffins are soft, satisfying, and incredibly easy to make. Prepared with cooked rice, canned tuna, melted cheese, and simple seasonings, they make a perfect quick lunch, light dinner, or savory snack.
The finishing touch is a simple lemon butter sauce that adds a fresh, tangy flavor and makes these little rice muffins even more delicious!
Why You’ll Love This Recipe
- Quick and easy: Ready in about 30 minutes, these savory muffins are perfect for busy weeknights or a quick lunch.
- A great way to use leftover rice: Turn leftover cooked rice into a delicious new meal instead of letting it go to waste.
- Versatile and convenient: These muffins keep well in the refrigerator and can also be frozen for later.
- Family-friendly: A tasty combination of tuna, rice, and cheese that both adults and kids can enjoy.
Ingredients
| Ingredient | US Measurements | Metric |
|---|---|---|
| Cooked rice | 2 cups | 300–320 g |
| Canned tuna, drained | 1 can (6–7 oz) | 180–200 g |
| Cheddar cheese, shredded | 1 cup | 110–115 g |
| Large eggs | 2 | 2 |
| Milk | 2 tbsp | 30 ml |
| Dried onion flakes | 1 tbsp | 1 tbsp |
| Dried parsley | 1 tbsp | 1 tbsp |
| Salt and fish seasoning | 1 tsp, or to taste | 1 tsp, or to taste |
| Green olives, sliced (optional) | ¾ cup | 100–110 g |
For the Lemon Butter Sauce
| Ingredient | US Measurements | Metric |
|---|---|---|
| Butter, melted | 2 tbsp | 28 g |
| Fresh lemon juice | 2 tsp | 10 ml |
| Salt | A pinch | A pinch |
| Dried parsley | A pinch | A pinch |
Instructions
1. Prepare the muffin pan
Preheat your oven to 375°F (190°C). Lightly grease a standard 6-cup muffin pan with butter or cooking spray. You can also use paper muffin liners.
2. Mix the ingredients
In a large mixing bowl, combine the cooked rice, drained and flaked tuna, shredded cheddar cheese, dried onion flakes, parsley, salt, and fish seasoning.
In a separate small bowl, whisk together the eggs and milk. Pour the egg mixture into the rice and tuna mixture.
Add the sliced green olives, if using. Stir everything together until evenly combined.
3. Fill and bake the muffins
Divide the mixture evenly among the 6 prepared muffin cups. Press the mixture down gently with the back of a spoon so the muffins hold their shape.
Bake for 16–18 minutes, or until the tops are lightly golden and the muffins are set.
Tip: For a more golden, slightly crispy top, switch on the broiler for the final 1–2 minutes. Keep a close eye on them to prevent burning.
4. Make the lemon butter sauce
While the muffins are baking, prepare the sauce. In a small bowl, combine the melted butter, freshly squeezed lemon juice, a pinch of salt, and dried parsley. Stir well.
5. Serve
Allow the muffins to cool slightly before carefully removing them from the pan.
Arrange on a serving plate and drizzle generously with the lemon butter sauce just before serving.
Enjoy warm!
Chef’s Tip: Make It as a Casserole
Want to prepare a larger family-style meal without using a muffin pan? Simply transfer the entire rice and tuna mixture into a lightly greased baking dish.
Spread it evenly and bake at 375°F (190°C) for approximately 30–40 minutes, or until the center is set and the top is lightly golden.
Let it rest for a few minutes before slicing and serving with the lemon butter sauce.
Helpful Tips
- Use cold leftover rice: Chilled rice works particularly well because it is less sticky and easier to mix with the other ingredients.
- Drain the tuna well: Removing excess liquid helps prevent the muffins from becoming too soft.
- Try different cheeses: Mozzarella, Monterey Jack, or a mild cheddar blend are all delicious options.
- Add extra flavor: A little lemon zest, chopped green onion, or fresh dill makes a wonderful addition.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until thoroughly hot.
- Freezing: Let the muffins cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Enjoy these easy cheesy tuna rice muffins with a fresh green salad or your favorite dipping sauce!