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2 6-ounce cans light chunk tuna or salmon
In the food processor combine eggs and onions. Process, but not too finely.
In large bowl, combine tuna, corn flake crumbs, soup, mayonnaise, and parsley. Mix well. Add egg and onion mixture and combine well.
Turn lightly into well greased pan. Bake at 350°F for about 50 minutes. Can be served hot, cold or room temperature.
Poster's Notes:
I usually double the recipe to make one batch and then use a medium to large size loaf tin. Doubling the recipe also means that you need to bake it for an extra 50 to 60 minutes.
My husband prefers it without the parsley, so that is how I usually make it.
Posted by Aliza Fischman
Nutritional Info Per Serving: N/A
1 can cream of celery soup or cream of mushroom soup
2 eggs
1 cup corn flake crumbs
1/2 cup mayonnaise
1/2 cup onion, chopped
2 tablespoons parsley, chopped (optional)
Serve on a bed of greens. Garnish with vegetables, lemon slices, olives.