1 (6 1/2 or 7 oz.) can tuna
1 can cream of celery soup
3/4 c. Minute Rice
2 egg yolks, slightly beaten
1/4 c. milk
1 tbsp. lemon juice
2 tbsp. pimento, chopped
2 tsp. minced onion
2 egg whites, stiffly beaten

Into bowl, separate tuna chunks; combine with half can of soup and next six ingredients. Fold in beaten egg whites. Put into square baking dish an bake at 350 degrees for 20 to 25 minutes. Cut into squares. Top with parsley sauce, made by heating half of a can of soup with half of a cup of milk and 1 tablespoon of chopped parsley. Serves 4 to 6.