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Tuna Loaf

1 (12 1/2 oz.) can Tuna
1 can cream of tomato or mushroom soup
1/2 cup milk
3 Tbsp. minced parsley
1/8 tsp. pepper
2 1/2 cups soft bread crumbs
1/2 cup minced pimento
1 tsp. salt
2 eggs, beaten


Combine Tuna, finely chopped, with soup. Soak crumbs in milk and add Tuna mixture, pimento, parsley, seasonings, and eggs. Mix thoroughly. Place in greased loaf pan and bake in moderate oven (350 F) 30 to 40 minutes. Serve with creamed peas.


To vary, bake in greased muffin pans, unmold and serve as above. Substitute celery soup for mushroom soup. Add 1/4 tsp. each basil and summer savory.


Serves 6








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