Tuna-Lemon Loaf
Tuna-Lemon Loaf is an moderately easy dinner. Made with 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 and 1 c. fine cracker crumbs, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
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.
Thoroughly combine remaining ingredients except egg whites; fold in egg whites.
Spoon tuna mixture over lemon slices in loaf pan.
Bake in a 350Β° oven for 45 minutes or until center of loaf is firm. Invert on warm serving platter.
Garnish with parsley and additional lemon slices.
Makes 6 servings.
π· Perfect Pairings
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