1 (16 oz.) loaf French bread
8 oz. cream cheese, softened
1/2 c. snipped parsley
1/3 c. chili sauce
2 tbsp. chopped onions
2 tsp. lemon juice
1 (12 1/2 oz.) can Chicken of the Sea brand chunk light tuna, drained
2 hard cooked eggs, chopped
2 tbsp. sliced pimento

With serrated knife trim off 1-inch from each end of bread; set aside. Cut loaf in half vertically. Hollow out each half, leaving 1/2-inch border. Reserve bread crumbs; set aside.

In medium bowl combine cream cheese, celery, parsley, chili sauce, onion, and lemon juice. Stir in tuna, egg, pimento, and finely crumbled reserved bread, mixing well.

Spoon tuna mixture into bread halves, reassemble bread. Wrap and refrigerate 2 hours or overnight. To serve, cut into slices.