|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.