I love muffins! Muffins definitely are not just a breakfast food and my tuna muffin recipe (adapted from my mom) proves this! I’ve always been a huge fan of tuna. It’s also cheap and easy to prepare for college students.
Tuna can be eaten in so many ways-on its own, in salad, on crackers, in pasta, on pizza etc. I get bored easily and so after years and years of eating the basic tuna salad with mayo and seasonings, I’ve found a great solution. Tuna Muffins! These cheesy tuna and rice muffins are a perfect dinner meal when you are looking for something delicious and quick. Here is what you need:
Makes 6 muffins
2 cups cooked rice (instant rice is obviously the quickest option)
1 cup cheddar cheese, shredded
1 can tuna, drained
1 tbsp. minced onions or chopped fresh onions
1 tbsp. dried parsley
1 tsp. all season salt (or salt)
2 eggs, beaten
2 tbsp. milk
optional: 3/4 cup black olives, cut into thirds
Directions: Combine rice, cheese, tuna, onions, olives, parsley and season salt. Stir in eggs and milk. Mix well. Spray six muffin cups with vegetable spray. Divide rice mixture evenly between every cup. Bake at 375 degrees for 15 minutes!
If you have the time, combine the following ingredients for a simple sauce that is delicious drizzled over these muffins!
1/2 cup melted butter
1 tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. dried parsley
How easy does that sound? These muffins are so tasty and cute. I love the addition of black olives for some extra flavor but they are definitely not a necessity. You can eat these like a typical muffin or flatten them down a bit with a fork for more of a tuna casserole type meal.
Looking for more easy tuna ideas? These sounds tuna-riffic! Tuna Melt Muffins, The Muffin Mom’s Tuna Melt Muffins, Obama’s Tuna Salad Recipe, Parmesan Tuna Muffins, Tuna in a Muffin, Tuna Corks, and Potato & Tuna Lunch Muffins.