2 c. cooked rice
1 c. shredded cheddar cheese
1 (6 1/2 oz.) can tuna, drained, flaked
1 tbsp. instant chopped onion
1 tbsp. parsley flakes
1 tsp. seasoned salt
2 eggs, beaten
2 tbsp. milk
Pam vegetable spray

Combine rice, cheese, tuna, onion, parsley and salt. Stir in eggs and milk. Spray 6 muffin tins with Pam. Divide rice mixture among cups. Bake 15 minutes or until lightly browned in 375 degree oven. Serve with tangy butter sauce.

TANGY BUTTER SAUCE:

1/4 c. melted butter
1 tsp. lemon juice
1/2 tsp. seasoned salt
1/2 tsp. parsley flakes

Combine butter, juice, salt and parsley flakes. Spoon over muffinettes.