My mom would make me the dinner I requested for my birthday, and I always asked for one of two things – porcupine meatballs, or even more often, tuna muffins.
Man oh man, I loved those things! Even after moving out on my own, they were still my “special treat” meal. I’ve made these muffins a lot through the years, and as I created them last night, shaping the tops with a spoon, it was all still muscle memory. I didn’t really have to think about what I was doing. I just did it.
I paired these muffins of memory with my absolute favorite food wine, Gazela Rose. It’s a refreshing, lightly fruity wine with a lovely, mineral finish and hint of effervescence. Whenever I’m not quite sure what to pair with a meal, I grab this wine, and it never disappoints. Plus, it’s wonderful on a warm summer’s evening, sitting on the deck, watching the wildlife begin to stir. We always try to have a case of it on hand.
Cheesy Tuna Muffins
2 cups cooked rice (I used jasmine white rice.)
1 cup cheddar cheese, shredded
15 ounces Albacore tuna
1 cup sliced black olives
1/4 cup chopped onion
1 Tablespoon dried parsley
1 teaspoon season salt (I used Spike.)
1 teaspoon dried dill
2 Tablespoons half and half
Preheat oven to 375 degrees F.
Grease two muffin pans.
Mix all ingredients together. Pack into the muffin pans, rounding the tops with a spoon to resemble muffin tops.
Bake for 20-25 minutes or until the outside of the muffins begins to brown.
I like to eat my tuna muffins with a squeeze of fresh lemon juice. A little drizzle of melted butter is also very nice.