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

Heat oven to 375 degrees. Combine rice, 1 slightly beaten egg, butter and parsley. Firmly press mixture against bottom and sides of a 9 inch pie plate, building up outside edges. Sprinkle 3/4 cup cheese over rice crust. Top with half of tuna. Sprinkle with remaining cheese. Beat together milk, eggs, salt, mustard, and pepper. Pour over mixture. Sprinkle remaining tuna on top. Bake for 5 minutes or until knife inserted comes out clean. Let stand for 10 minutes before serving.