Cheesy Tuna ‘n Rice Muffinlettes

• 2 C Cooked rice
• 1Tbsp parsley flakes
• 1 C shredded cheddar cheese
• 1 tsp seasoned salt
• 1 Can Tuna flaked and drained
• 2 eggs beaten
• black olives, sliced (Optional)
• 2 Tbsp milk
• 1 Tbsp dried onion

1. Preheat oven to 375
2. Combine rice, cheese, tuna, olives, onion, parsley and salt.
3. Stir in eggs and milk, mixing thoroughly.
4. Spray six muffin cups. Divide rice mixture evenly among cups.
5. Bake for 15 min. until lightly browned.
6. Serve with tangy butter sauce

Tangy Butter Sauce:

• ¼ C melted butter
• 1 Tbsp lemon juice
• ½ tsp seasoned salt
• ½ tsp parsley flakes