_6 servings_
1 can (6½ or 7 ounces) tuna
2 tablespoons chopped onion
1 tablespoon tuna oil
1 can (10½ ounces) condensed cream of mushroom soup
2 eggs, beaten
½ cup soft breadcrumbs
6 thin slices lemon or orange
1 package (12 ounces) cornbread or corn muffin mix
Drain tuna; save oil. Flake tuna.
Cook onion in oil until tender. Add soup, eggs, breadcrumbs, and
tuna; mix well. Arrange lemon or orange slices on the bottom of a
well-greased 10-inch piepan. Pour tuna mixture over fruit slices.
Prepare cornbread mix as directed on package. Spread batter over tuna
mixture.
Bake at 400° F. (hot oven) 25 to 30 minutes, or until brown. Remove
from oven and let stand 5 minutes. Loosen from sides of pan with a
spatula and invert on a serving plate.
_Menu suggestion_
Serve with stewed okra and tomatoes, celery sticks, brownies, and fruit.