1 can (7 oz.) chunk style tuna
1 can (7 3/4 oz.) salmon
2 tbsp. butter
2 tbsp. chopped onions
1 c. soft white bread crumbs
2 eggs
3/4 c. milk
2 tbsp. chopped parsley
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1 tbsp. lemon juice

SAUCE:

1 can (1 lb.) stewed tomatoes
1 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. dried thyme leave

1. Preheat oven to 350 degrees. Grease 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Place lightly greased strip of foil down center, letting it extend over ends.

2. Drain tuna. Drain salmon; remove skin and bones.

3. In hot butter in small skillet, saute onion until tender. Stir in bread crumbs. Remove from heat.

4. In medium bowl, beat eggs, slightly. Stir in milk, parsley, salt, Worcestershire and bread crumb mixture. Fold in tuna, salmon and lemon juice until well blended. Turn in prepared loaf pan. Bake 45 minutes or until knife inserted in center comes out clean.

5. Meanwhile make Sauce: Drain 1/4 cup liquid from tomatoes into small saucepan. Stir in cornstarch until dissolved. Stir in tomatoes, salt, thyme and remaining liquid. Bring to boiling, stirring constantly. Keep warm.

6. Let loaf stand about 3 minutes. Loosen around edges with spatula. Hold foil, gently lift loaf onto serving platter, so brown crust on top. Carefully remove foil. Serve loaf with sauce. Makes 6 servings.