2 (7 oz. or family size) cans tuna
1 c. cream of celery soup
3 to 4 thin lemon slices
3 slightly beaten egg yolks
1/4 c. finely chopped onion
1 c. parsley
Dash pepper
1 tbsp. lemon juice
3 stiffly beaten egg whites

Drain and finely flake tuna.

Place lemon slices in a row in the bottom of a very well greased loaf pan.

Combine remaining ingredients except egg whites; fold in egg whites. Spoon tuna mixture over lemon slices in pan. Bake at 350 degrees for 45 minutes or until center of loaf is firm. Invert on warm platter. Garnish with parsley and additional lemon slices. Serves 6.