2 c. cooked rice
1 c. shredded cheese
1 (6 1/2 oz.) can tuna
3/4 c. sliced black olives
1 tbsp. chopped onion
1 tbsp. parsley flakes
1 tbsp. seasoning salt
2 beaten eggs
2 tbsp. milk

Combine rice, cheese, tuna, olives, onion, parsley and seasoning salt. Stir in eggs and milk, mixing thoroughly. Grease 6 muffin cups. Divide rice mixture evenly among cups. Bake in 375 degree oven for 25 minutes or until lightly browned. Loosen with spatula to arrange on serving plate. Serve with Tangy Butter Sauce.

TANGY BUTTER SAUCE:

Combine 1/4 cup melted butter, 1 tablespoon lemon juice; 1/2 teaspoon seasoning salt and 1/2 teaspoon parsley flakes. Spoon over the muffins and serve.