Tuna-Lemon Loaf

• 3 or 4 thin lemon slices
• 2 (6 1/2 or 7 oz.) cans tuna, drained and finely flaked
• 1 c. condensed cream of celery soup
• 3 slightly beaten egg yolks
• 1 c. fine cracker crumbs
• 1/4 c. finely chopped onion
• 2 Tbsp. chopped pimento
• 2 Tbsp. snipped parsley
• 1 Tbsp. lemon juice
• dash of pepper
• 3 stiffly beaten egg whites

1. Place lemon slices, in a row, in the bottom of a very well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
2. Thoroughly combine remaining ingredients except egg whites; fold in egg whites.
3. Spoon tuna mixture over lemon slices in loaf pan.
4. Bake in a 350u0b0 oven for 45 minutes or until center of loaf is firm. Invert on warm serving platter.
5. Garnish with parsley and additional lemon slices.
6. Makes 6 servings.

lemon slices, tuna, condensed cream, egg yolks, fine cracker crumbs, onion, pimento, parsley, lemon juice, pepper, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=283232 (may not work)