3 or 4 slices lemon
2 (6 1/2 oz.) cans tuna
1 can cream of celery soup
3 slightly beaten egg yolks
1 c. fine cracker crumbs
1/4 c. chopped onion
3 tbsp. chopped pimiento (opt.)
1 tbsp. lemon juice
3 stiffly beaten egg whites
Dash pepper

Place lemon slices in a row on bottom of a well greased loaf pan. Thoroughly combine remaining ingredients, except egg whites. When all ingredients are combined, gently fold in egg whites so as not to deflate.

Pour into buttered loaf pan.

Bake at 350°F for 45 minutes or until loaf is firm.