2 cans (6 1/2 or 7 oz. each) tuna
1/2 cup soft bread crumbs
1/4 cup milk
cup lemon juice
1 small onion, grated
2 eggs
1/2 teaspoon dried leaf tarragon
1/4 teaspoon salt
dash pepper
3 thin lemon slices, peeled
14 whole, fresh green beans, uncooked
3 medium whole carrots, cooked
1/2 cup frozen peas, thawed
black olives

Drain tuna. In large bowl of electric mixer, combine tuna, bread crumbs, milk, lemon juice, grated onion, eggs, tarragon, salt and pepper, beat until tuna is finely flaked. Center a row of lemon slices in bottom of a 7 3/8 x 3 5/8 x 2 1/4-inch loaf pan. Spread thin layer of tuna mixture in pan; layer green beans lengthwise over tuna mixture, leaving spaces between, beans. Spread thin layer of tuna over beans, pressing mixture between the beans. Arrange carrots lengthwise over tuna; cover with tuna mixture. Add peas; cover with tuna; press down firmly.

Bake in a 375°F. oven for 45 minutes. Cool and refrigerate several hours or until chilled through. Turn out onto serving plate; garnish with slivers of black olives.

Makes 6 to 8 servings

Submitted by: Sherri Ross