2 (6 1/2 or 7 oz.) cans tuna in spring water, drained and flaked
3 c. cooked diced potatoes
2 1/2 c. diced celery
3 hard boiled eggs
2 tbsp. chopped parsley
2 tsp. finely chopped onion
1/2 tsp. salt
1 c. Hellmann's salad dressing

TOPPING:

1/4 c. Hellmann's mayonnaise
1 egg white

Line 8 or 9 inch square pan with waxed paper. Combine ingredients for salad; firmly pack into pan. Chill about 2 hours. Unmold onto cookie sheet. Remove waxed paper, bake at 375 degrees for 10 minutes. Beat egg white until stiff, fold in 1/4 cup mayonnaise. Remove salad from oven, spread egg white and mayonnaise over top, turn heat to 425 degrees; bake 10 minutes more. Cut in squares. Serves 6 to 8.