Tuna Rice Muffins with a Butter Lemon Sauce

• 2 cups (400g) cooked rice (can use brown rice for a healthier option)
• 1 cup (113g) shredded sharp cheddar cheese
• 1 can (6.5oz/183g) solid white albacore tuna, drained and flaked
• 1/4 tsp black pepper
• 1 TBS onion flakes
• 1 TBS parsley flakes
• 1 tsp seasoning salt (such as Lawry’s or Season-all)
• 2 large eggs, lightly beaten
• 2 TBS whole milk

• the juice of one large lemon
• 1/2 cup (120ml) of cold water
• 1/4 cup (60g) of butter
• 1 1/2 TBS plain flour
• 1 TBS sugar
• fine sea salt and freshly ground black pepper to taste

1. Preheat the oven to 375*F/ 190*C/ gas mark 5. Butter six medium muffin cups really well, or spray with non-stick baking spray. Set aside.
2. Rub the tuna from the can into a bowl to really break it up. Add the rice and the cheese and combine well together.
3. Beat the eggs, milk, seasoning salt, black pepper, onion flakes and parsley together to combine well and then add to the rice mixture. Combine everything well together to coat the rice and tuna evenly with the egg and seasoning mixture.
4. Divide the mixture between the six muffin cups, pressing the mixture down lightly to slightly compact.
5. Bake for 16 to 18 minutes, until set and golden brown. They should slip right out of the muffin tins.
6. While the muffins are baking make the sauce.
7. Melt the butter in a small saucepan. Whisk in the flour and the sugar. Cook for about 30 seconds and then whisk in the lemon juice and the water.
8. Cook, whisking constantly, over medium heat until the mixture bubbles and thickens. Cook over low heat for about a minute or so. Taste and adjust seasoning with salt and black pepper to taste. If you think the mixture is too tart you may add a bit more sugar to taste. Keep warm until ready to serve.
9. Serve the muffins hot with some of the sauce spooned over top.

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