recipe image


  • (makes 8 to 10 cakes, depending on your muffin tin)
  • * ½ cup Arborio rice
  • 3 cloves of garlic, minced
  • ½ onion, minced
  • 1 Tbsp olive oil
  • 2 cups spinach, wash and roughly chopped
  • 1 egg
  • ½ cup cheddar cheese, grated
  • 2 cans of Clover Leaf Gourmet Chunk White Tuna with Sundried Tomato in Olive Oil


  1. Preheat the oven to 400 degrees.
  2. Place the Arborio rice and 2 cups of water over medium heat and bring it to a simmer.
  3. Place a lid firmly on top and allow that to cook for about 15/20 minutes or until all of the water is just absorbed.
  4. While the rice is doing its thing, warm up the olive oil in a pan.
  5. Add the onions and garlic and allow them to soften, for about 3 minutes.
  6. Now add the spinach and let that quickly wilt.
  7. Place all of that in a food processor and pulse until you have a smooth, even mixtureIn a large bowl, whisk the egg.
  8. Add your grated cheese, the spinach puree and the cooked rice.
  9. Now open your tuna tins, drain, and add.
  10. You want to leave some chunks of tuna but stir it all together until it’s well combined.
  11. Spoon this mixture into a prepared muffin tin.
  12. Bake for about 20 minutes, until the edges are golden and set.
  13. Allow to cool a bit before running a knife around the edges to loosen them.
  14. Store in an airtight container.
  15. They’ll keep for 4 or 5 days in the fridge or up to 3 months in a sealed container in the freezer.

Read More