A delightful twist on a classic tuna dish, these savory rice cups are perfect for a quick meal or snack.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the cooked rice, tuna, shredded cheddar cheese, parsley, diced onion, seasoning salt, milk, and eggs.
Mix gently to avoid breaking the tuna too much.
Grease a muffin tin thoroughly and spoon the mixture evenly into the cups, pressing lightly.
Ensure even distribution for uniform cooking.
Bake in the preheated oven for 15-20 minutes, or until the tops are golden and slightly bubbly.
Check for doneness by inserting a toothpick into the center; it should come out clean.
Let the cups cool for about 5 minutes before removing them from the tin.
Cooling helps the cups hold their shape during removal.
In a small bowl, mix the lemon juice, seasoning salt, parsley, and melted butter to create the sauce.
Adjust seasoning to taste for a balanced flavor.
Drizzle the sauce over the rice cups before serving.
Serve immediately for the best taste and texture.
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