Cheese-Tuna-Rice Muffinlettes

Just made this recipe the other day - they were very tasty!  These actually reminded me of onigiri, which I used to eat in Japan, minus the seaweed!

2 c. cooked rice
8 oz. shredded low-fat cheddar cheese (I used mozzarella)
2 c. tuna, drained & flaked
3/4 c. chopped celery
(1 Tbsp instant chopped onion)
1 Tbsp. parsley flakes
1 tsp. season salt
2 eggs, beaten
2 Tbsp. skim milk
non-stick spray

Tangy Butter Sauce
3 Tbsp melted diet margarine
1 Tbsp. lemon juice
1/2 tsp. season salt
1/2 tsp. parsley flakes

1. Combine rice, cheese, tuna, celery, onion, parsley and season salt.  Stir in eggs and milk, mixing thoroughly.
2. Spray 12 muffin cups with non-stick spray.  Divide rice mixture evenly among cups. (I then added a couple small pieces of cheddar cheese on top).  
3. Bake at 375 degrees for 15 minutes, or until lightly browned.  Loosen with spatula.
4. Combine ingredients for Tangy Butter Sauce and spoon over muffinlettes. 

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