2 Rice
1 Cheddar Cheese
7 1/2 Tuna
3/4 Black Olives
1 Parsley Flakes
1 Seasoning Salt
1 Eggs
2 Milk
2 Butter
1/4 Margarine
1 Lemon Juice
1/2 Seasoning Salt
1/2 Parsley Flakes


In a large mixing bowl, combine all ingredients for muffinettes except eggs and milk.
Stir in eggs and milk.
Spray six muffin cups with non-stick cooking spray.
Divide rice mixture evenly among cups.
Bake at 375 for fifteen minutes, or until lightly browned.
Loosen with spatula, and place on serving platter.
In a small mixing bowl combine all ingredients for tangy butter sauce.
Top muffinettes with sauce.