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Tuna Lemon Loaf

2 (7 oz. or family size) cans Tuna
1 cup cream of celery soup
3 to 4 thin lemon slices
3 slightly beaten egg yolks
1/4 cup finely chopped onion
1 cup parsley
Dash pepper
1 Tbsp. lemon juice
3 stiffly beaten egg whites


Drain and finely flake Tuna.


Place lemon slices in a row in the bottom of a very well greased loaf pan.


Combine remaining ingredients except egg whites; fold in egg whites. Spoon Tuna mixture over lemon slices in pan. Bake at 350 F for 45 minutes or until center of loaf is firm. Invert on warm platter. Garnish with parsley and additional lemon slices.


Serves 6





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