Tuna Rice Muffins with a Butter Lemon Sauce

 

I fancied some tuna for my dinner today.  I love tuna anything. Sandwiches, casseroles, salads, etc.  I always have done. I fell in love with it in Grade 8 when one of my friends had a tuna sandwich in her school lunch bag which she didn't want. I switched out my sandwich with hers and fell in love.

I have been in love with it ever since.

I had seen this Buttery Tuna Rice Muffins recipe on Pinterest a while back and pinned it. It came from the blog  The Creative Bite.  They looked very delicious.  The recipe also did not make a ton of muffins, only six.  That appealed to me also.

 

 

I decided to make my own sauce recipe for them however, rather than hers.  I have been making this Butter Lemon Sauce and serving it with fish for years and years.  It is my go to sauce when I make salmon loaf or patties and I thought it would go very well with these tuna rice muffins.

I was right. It went beautifully. It has a lovely buttery flavor and a beautiful tang, which you can control by adding more or less sugar.  I usually keep it just as is and it is just right.

In any case the two of these went together like peas and carrots!  This was, quite simply, a beautiful supper!  Hearty and delicious for me on the day, with an assortment of vegetables and I have two more meals of it frozen to use at a later date!

 

WHAT YOU NEED TO MAKE TUNA RICE MUFFINS WITH A BUTTER LEMON SAUCE

Simple store cupboard ingredients for the most part.  I always keep pouches of ready cooked rice in my larder which come in really handy for dishes like this one. I also always keep tuna and eggs in the house.

For the tuna muffins:

• 2 cups (400g) cooked rice (can use brown rice for a healthier option)
• 1 cup (113g) shredded sharp cheddar cheese
• 1 can (6.5oz/183g) solid white albacore tuna, drained and flaked
• 1/4 tsp black pepper
• 1 TBS onion flakes
• 1 TBS parsley flakes
• 1 tsp seasoning salt (such as Lawry's or Season-all)
• 2 large eggs, lightly beaten
• 2 TBS whole milk

For the lemon butter sauce:

• the juice of one large lemon
• 1/2 cup (120ml) of cold water
• 1/4 cup (60g) of butter
• 1 1/2 TBS plain flour
• 1 TBS sugar
• fine sea salt and freshly ground black pepper to taste

 

I always use Albacore tuna, pole and line caught.  Its just a personal preference. I am sure any tuna would work. Just use what you can afford and what you like.

I used Baldersons  extra old cheddar cheese because that is what I had in my refrigerator and I wanted to use it up. Generally speaking, most of the time, I prefer to grate my own cheese.  Usually they add things to pre-grated cheeses to keep them flowing easily, and I don't really want to use them if I don't have to, especially in a recipe such as this one.

I keep pouches of ready cooked rice in my cupboard for recipes like this. You can get them in all sorts of varieties. Long grain, plain white. Brown. Basmati. Jasmine, etc. You can also use leftover cooked rice or cook rice specifically to use in these.

It is important to note that when cooking rice to store, you cool it down and refrigerate it as quickly as possible after cooking. Do NOT let it sit around.  This is a recipe for food poisoning.  Also when reheating it, make sure it is piping hot throughout. Never leave cooked rice out on the counter for any more than an hour or keep it in the refrigerator for any more than three days.

True confession here. I used onion powder as I did not have any onion flakes, 1 tsp.  I also did not have any seasoning salt and so I used McCormick's Bon Appetit seasoning which worked very well.

NOTE - If you only have a 12 cup muffin tin, fill the empty cups halfway with water before baking to help prevent your pan from buckling and becoming damaged.

 

HOW TO MAKE TUNA RICE MUFFINS WITH A BUTTER LEMON SAUCE

Altogether this is a really simple recipe to execute and basically (if you use pouches of ready cooked rice) is a great store cupboard meal!

Preheat the oven to 375*F/ 190*C/ gas mark 5. Butter six medium muffin cups really well, or spray with non-stick baking spray. Set aside.

Rub the tuna from the can into a bowl to really break it up. Add the rice and the cheese and combine well together.

 

Beat the eggs, milk, seasoning salt, black pepper, onion flakes and parsley together to combine well and then add to the rice mixture. Combine everything well together to coat the rice and tuna evenly with the egg and seasoning mixture.

Divide the mixture between the six muffin cups, pressing the mixture down lightly to slightly compact.

Bake for 16 to 18 minutes, until set and golden brown. They should slip right out of the muffin tins.

 

While the muffins are baking make the sauce.

Melt the butter in a small saucepan. Whisk in the flour and the sugar. Cook for about 30 seconds and then whisk in the lemon juice and the water.

Cook, whisking constantly, over medium heat until the mixture bubbles and thickens. Cook over low heat for about a minute or so. Taste and adjust seasoning with salt and black pepper to taste. If you think the mixture is too tart you may add a bit more sugar to taste. Keep warm until ready to serve.

Serve the muffins hot with some of the sauce spooned over top.

 

These tuna and rice muffins were hearty and satisfying.  They held together really well and had a lovely flavor.  Do make the butter lemon sauce. It goes together with the muffins perfectly!

I served with some last of the summer corn on the cob and steamed broccoli for a really delicious meal! I froze the remainder to enjoy at another time, and enjoy them I will!

 

Do you enjoy tuna fish as much as I do?  If so you might also enjoy the following delicious recipes!

TUNA MELT QUESADILLAS - Deliciously different. I had wanted to make myself a wrap but had the wrong sized flour tortillas to use. I turned the wrap into cheesy tuna quesadillas instead with most delicious results. Prepare to fall in love!

CHEESY RIGATONI WITH TUNA & BROCCOLI - This is like a high octane tuna casserole! Easily the best tuna casserole I have ever made or eaten.  An adaptation of James McNair's  cheesy rigatoni, to which I added two of my favorite ingredients, tuna and broccoli with most delicious results!  You are sure to enjoy this delicious tuna casserole!

Yield: Six Muffins

Author: Marie Rayner

Tuna Rice Muffins with a Butter Lemon Sauce

Prep time: 10 MinCook time: 18 MinTotal time: 28 Min

These delicious tuna and rice muffins are quick and easy to make. Do make the Butter Lemon Sauce. It is simply wonderful and can be put together when the muffins are baking. This can feed either 3 hungry eaters, or six light eaters. You decide. It would also be perfect for a family of two adults and two small children.

Ingredients

For the tuna muffins:

• 2 cups (400g) cooked rice (can use brown rice for a healthier option)
• 1 cup (113g) shredded sharp cheddar cheese
• 1 can (6.5oz/183g) solid white albacore tuna, drained and flaked
• 1/4 tsp black pepper
• 1 TBS onion flakes
• 1 TBS parsley flakes
• 1 tsp seasoning salt (such as Lawry's or Season-all)
• 2 large eggs, lightly beaten
• 2 TBS whole milk

For the lemon butter sauce:

• the juice of one large lemon
• 1/2 cup (120ml) of cold water
• 1/4 cup (60g) of butter
• 1 1/2 TBS plain flour
• 1 TBS sugar
• fine sea salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 375*F/ 190*C/ gas mark 5. Butter six medium muffin cups really well, or spray with non-stick baking spray. Set aside.
2. Rub the tuna from the can into a bowl to really break it up. Add the rice and the cheese and combine well together.
3. Beat the eggs, milk, seasoning salt, black pepper, onion flakes and parsley together to combine well and then add to the rice mixture. Combine everything well together to coat the rice and tuna evenly with the egg and seasoning mixture.
4. Divide the mixture between the six muffin cups, pressing the mixture down lightly to slightly compact.
5. Bake for 16 to 18 minutes, until set and golden brown. They should slip right out of the muffin tins.
6. While the muffins are baking make the sauce.
7. Melt the butter in a small saucepan. Whisk in the flour and the sugar. Cook for about 30 seconds and then whisk in the lemon juice and the water.
8. Cook, whisking constantly, over medium heat until the mixture bubbles and thickens. Cook over low heat for about a minute or so. Taste and adjust seasoning with salt and black pepper to taste. If you think the mixture is too tart you may add a bit more sugar to taste. Keep warm until ready to serve.
9. Serve the muffins hot with some of the sauce spooned over top.

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