|Toast slice/Toasted buns||4 , buttered|
|Canned tuna||7 Ounce, drained and flaked (1 Can, 198 Grams)|
|Hard-cooked eggs||2 , sliced|
|Condensed cream of celery soup||1 Can (10 oz)|
|Chopped parsley||30 Milliliter (2 Tablespoons)|
|Lemon juice||2 Teaspoon|
Place toast on cookie sheet or in shallow baking pan.
Spread with tuna; top with onion and egg.
Combine remaining ingredients.
Pour over open-face sandwiches; broil until hot.