1 can cream of chicken-mushroom soup
2 (7 oz.) cans tuna, drained
1/2 c. cornmeal
1 egg, slightly beaten
1/2 c. finely chopped onions
2 tbsp. butter
3/4 c. milk

Mix thoroughly 1/2 can soup, tuna, cornmeal, egg and onion. Shape into patties. In skillet, brown patties in butter. Remove from pan. Stir in remaining soup and milk into drippings. Add patties. Heat, stirring occasionally. Garnish with parsley if desired. Yield: 6-8 servings.