Buttery Tuna Rice Muffins are a healthy and delicious recipe perfect for a quick 30 minute weeknight dinner. Tuna cakes are made in muffin tins with brown rice, sharp cheddar cheese and a savory lemon butter sauce for amazing flavor.
Tuna Muffins
Buttery Tuna Rice Muffins are a fantastic recipe I got from my Mom. She makes these when I was a child on a regular basis during lent, but they really are a great meal any time!
I will admit that as a child I turned my nose up at just about anything tuna. I ate them because in our house we didn’t have a choice other than eating dinner or starving. But I can’t say I enjoyed them tremendously.
Easy Pantry Recipe
I was wanting to share some Easy Rice Recipes using pantry staples and remembered these Tuna Muffins that my Mom loves so much. I made them thinking that I would just send them to her house when I was done, but after trying them again as an adult I had a major change of heart.
These Buttery Tuna Rice Muffins are flipping fantastic! The savory mix of seasoning salt, cheddar and tuna topped with the parsley lemon sauce is phenomenal.
Meal Prep Recipe
Now if you are like my Mom, you may want to double the lemon butter sauce. She likes to have a little extra when she makes them for just herself and my Dad so she can add extra butter sauce when she reheats them.
The fact that these Tuna Muffins reheat so well is just another great aspect of this recipe. Make a double batch and enjoy the for a couple meals throughout the week or even freeze them for great meal prep.
Tuna Muffin Recipe Variations
There are a few variations to this Tuna Rice Muffin recipe that you can make based on your preferences. The recipe actually calls for an optional 3/4 cup sliced olives. If you are a big fan of olives that is another great flavor you can add to these tuna cakes.
You can also swap out the tuna for salmon. Canned salmon would make a great substitution in this recipe for something a little different.
I used brown rice because it is healthier and what I have on hand, but white rice or even a wild rice blend would all be great options in this tuna muffin recipe as well.
More Healthy Tuna Recipes!
- Mediterranean Quinoa Tuna Cakes
- Keto Tuna Salad Stuffed Avocados
- Mexican Tuna Zucchini Boats
- Avocado Chickpea Tuna Salad
- Egg Avocado Tuna Salad Sandwich
Buttery Tuna Rice Muffins
Ingredients
Tuna Muffins
- 2 cups cooked rice
- 1 cup shredded cheddar cheese
- 1 can 6.5oz tuna, drained
- 1 Tablespoon onion flakes
- 1 Tablespoon parsley flakes
- 1 teaspoon seasoning salt
- 2 eggs beaten
- 2 Tablespoon milk
- 3/4 cup sliced olives OPTIONAL
Lemon Butter Sauce
- 2 Tablespoon butter melted
- 2 teaspoons lemon juice
- 1/4 teaspoon seasoning salt
- 1/8 teaspoon parsley flakes
Instructions
- Preheat oven to 375°.
- In a medium bowl, combine all of the tuna muffin ingredients, mixing until well combined.
- Divide the mixture evenly between 6 greased muffin cups. Bake at 375° for 16-18 minutes until lightly golden brown on the top. Finish them under the broiler for a couple minutes if you want a crispier top.
- Meanwhile, in a small bowl, combine all of the Lemon Butter Sauce ingredients.
- Top the cooked tuna muffins with lemon butter sauce and enjoy!
Lianne says
could these be frozen
Danielle Green says
Yes, these freeze really well
Giule says
Thank you for this recipe. Delicious! Only modification I made was that I added a cup of frozen mix vegetables when cooking my rice. Will definitely keep making these.
Blair says
How long do leftovers keep in the fridge and freezer?
Danielle Green says
5 days in the refrigerator or 3-6 months in the freezer.
Jaclyn says
Hi there,
Our 1 year old has unfortunately just been diagnosed with an egg, dairy and sesame allergy. Have you made these with alternative milk (if so which did you like best?) and have you used nutritional yeast before with these instead of cheese? If so, would you know the conversion quantity of yeast to cheese ratio? Your recipe sounds delicious so I’d love to try with the substitutes if possible. Thanks so much
Jaclyn
Danielle Green says
I can’t speak to how well the substitutions would work, but I would guess most milk substitutes would work fine seeing it’s a small amount.
Cindy Stanford says
What about using Lime juice instead of Lemon juice?
Danielle Green says
That should work just fine
Rhonda says
Could you cook them in an air fryer
Danielle Green says
At a lower temperature it might work. Just be cautious of using the high temp, as that may burn the outside by time the inside has cooked through.
Tristen Riggins says
do you have the nutrition facts for this recipe? calories? macros?
Danielle Green says
All the nutrition for all my recipes is at the very bottom of each recipe card.
Kay. Naidoo says
Van I use canned salmom
Danielle Green says
Yes, that would be great in these
Ellen says
I’m allergic to nickel,so tuna and salmon are out for me. I’m intrigued by this recipe … anyone try a different protein?
Danielle Green says
I think leftover flaked fish could be really good
Laury says
What about tuna in a pouch?
Melanie says
I followed your recipe exactly- almost. I used one 5 ounce can of salmon, so I was 1.5 ounces short. But these were SO tasty! My husband and I each ate 3. I made sure to copy the recipe down on a card for my recipe file. Oh, and I used the optional green olives and will never make the muffins without them.
Jill says
What kind of rice is better, white or brown?
Danielle Green says
I slightly prefer white, but wheat is still very good. Just a little more chewy.
Cindi says
will they hold together without the cheese?
Danielle Green says
Yes, the egg will be enough binder, but they may be a bit drier.
Magda Gonzalez says
This dish is so good, so fast and so easy. we have it twice a month.