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6 to 8 ServingsCRISCO shortening for greasing 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1/2 cup chopped green pepper 1/4 cup chopped celery 1/4 cup chopped onion 1/4 cup chopped pimiento 3 cans (6-1/2 or 7 ounces each) chunk tuna, drained 1-1/2 cups dry bread crumbs 1 tablespoon dried parsley flakes 1/2 teaspoon salt 3 eggs 1/2 cup milk Preheat oven to 375ºF. Line bottom and sides of an 8-1/2- x 4-1/4- x 2-1/2-inch loaf pan with aluminum foil, leaving 2-inch overhang. Grease generously with Crisco. Melt 1/4 cup Crisco in a small heavy skillet. Add green pepper, celery, and onion; sauté over medium heat until soft (4 to 5 minutes). Remove from heat. Add pimiento to sautéd vegetables and set aside. Combine tuna, crumbs, parsley, salt, eggs, and milk; mix well. Spread half of mixture in prepared pan. Make a depression along the center of the loaf, leaving 1/2-inch border at edge. Fill with vegetable mixture. Cover with remaining tuna mixture. Bake at 375ºF for 1 hour. Invert onto plate and remove foil. Invert again onto serving platter. Slice with serrated knife and serve. |
