2 1/4 c. cooked rice (3/4 c. uncooked)
4 eggs, divided
2 tbsp. butter, melted
2 tbsp. chopped parsley
1 1/2 c. (6 oz.) shredded cheddar cheese, divided
1 (7 oz.) can tuna, drained, broken up
1 1/4 c. milk
1/2 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. pepper
6 tomato wedges

Rice forms the crust. Either cooked ahead or quick cooking rice can be used. Heat oven to 375 degrees. Combine rice, 1 slightly beaten egg, butter and parsley; turn into a 9" pie pan. Firmly press mixture against sides and bottom of plate, building up outside edge. Sprinkle with 3/4 cup cheese. Top with half the tuna and sprinkle with remaining cheese. Beat together 3 eggs, salt, mustard and pepper, pour over cheese-tuna layers. Top with remaining tuna and bake 25 minutes. Arrange tomato wedges on top and return to oven for 5 minutes or until a knife inserted near center comes out clean. Allow to stand 10 minutes before cutting. Makes 6 servings. Great when served with tossed salad, green and black olives and strawberry sundaes. Enjoy.