|Canned tuna||8 , flaked (1 Large Can)|
|Canned cream of tomato soup/Mushroom soup||1 Can (10 oz) (Ready To Serve)|
|Soft bread crumbs||2 1⁄2 Cup (40 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Minced pimiento||1⁄4 Cup (4 tbs)|
|Minced parsley||3 Tablespoon|
|Eggs||2 , beaten|
Force tuna through food chopper, using small blade.
Combine with soup.
Soak crumbs in milk and add tuna mixture, pimiento, parsley, seasonings and eggs.
Place in greased loaf pan and bake in moderate oven (350°F.) 30 to 40 minutes.
Serve with creamed peas.
Bake in greased muffin pans, un-mold and serve as above.
Use celery soup for mushroom.
Add 1/4 teaspoon each basil, and summer savory.
Calories 340 Calories from Fat 122
% Daily Value*
Total Fat 14 g21.1%
Saturated Fat 2.8 g13.8%
Trans Fat 0 g
Cholesterol 92.8 mg30.9%
Sodium 1018.7 mg42.4%
Total Carbohydrates 15 g5%
Dietary Fiber 1 g4.2%
Sugars 4.5 g
Protein 38 g75.8%
Vitamin A 23.1% Vitamin C 27.4%
Calcium 9.4% Iron 18.5%
*Based on a 2000 Calorie diet