1 (6 1/2 or 7 oz.) can tuna
1 (10 1/2 oz.) can condensed cream of celery or mushroom soup
3/4 c. uncooked packaged precooked rice (Minute Rice)
1/4 c. milk
2 egg yolks, slightly beaten
1 tbsp. lemon juice
2 tbsp. canned pimento, chopped
2 tsp. instant minced onion, or chopped real onion
2 egg whites, stiffly beaten
1/2 c. milk
1 tbsp. snipped parsley

Drain tuna and break in chunks; combine with half the soup and next 6 ingredients. Fold in egg whites. Turn into greased baking dish. Bake at 350 degrees for 20 to 25 minutes or until set. Heat remaining soup with 1/2 cup milk and parsley. Spoon over serving of tuna. Serves 6.