This simple recipe was given to me by my sister-in-law, Beth. Our families lived together for several months during a time of transition many years ago (seems like yesterday!!). Beth and I took turns making dinners, and this is one she shared with us. I do believe it is one that hung on from her childhood, so it has a time-tested legacy of yumminess :).
Beth called the original recipe “Tuna Balls”, but ew. No way can I bring myself to serve anything by that name! So, at our house, we have “Lemon Tuna and Rice” – ah, much better.
Lemon Tuna and Rice (or Tuna Balls – if you’re into that)
2 cups cooked rice (I use brown basmati)
1 cup shredded cheddar cheese
1 can of tuna, 7 oz.
3/4 cup chopped black olives
1 T. minced onion
1 T. dried parsley
1 t. season salt
2 eggs, beaten
2 T. milk
Melt the butter in a small pan with the listed ingredients. Pour over the rice after it comes out of the oven.
2 T. butter
1 T. lemon juice
1/2 t. season salt
1/2 t. dried parsley
Combine the rice, cheese, tuna, black olives, onion, parsley, season salt, eggs and milk in a large bowl. Lightly press into an 8in x 8in greased glass baking dish. Bake at 375 degrees for 25-30 minutes. Or, press into 12 greased muffin cups (I think this must be where the awful “balls” must come from) and bake at 375 degrees for about 15 minutes. Drizzle on the buttery topping above and serve.
As usual, I double this recipe to feed my family. I bake it in a 9in x 13in casserole dish at 375 degrees for 35 minutes.
I’ll be sharing this recipe this week at: