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Tuna Loaf

2 (6 1/2 oz.) cans drained Tuna
1 can celery soup
3 large eggs, separated
1 cup whole wheat bread crumbs
1/4 cup chopped onions
2 Tbsp. dried parsley
1 Tbsp. lemon juice
3 stiffly beaten egg whites
3 or 4 lemon slices

Beat egg whites until stiff. Combine all other ingredients except lemon slices. Fold into egg whites, arrange lemon slices on greased loaf pan. Pour mixture into pan. Bake at 350 F for 1 hour or until well set. Turn out onto platter. Also good cold sliced for lunch or sandwiches.

Serves 6

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