2 c. cooked rice
1 c. shredded Cheddar cheese
1 can (6 1/2 oz.) tuna, drained and flaked
3/4 c. black olives, cut in thirds
1 tbsp. instant chopped onions
1 tbsp. parsley flakes
1 tsp. Season All seasoned salt
2 eggs, beaten
2 tbsp. milk

Mix all ingredients together. Spray muffin pan with Pam. Spoon into muffin pans (makes about 9). Bake at 375 degrees for 15 minutes or until lightly browned.

TANGY BUTTER SAUCE:

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

Combine all ingredients. Pour over warm muffinettes on dinner plates.