Tuna Loaf

Serves: 4-6

Ingredients:

4 ounce (125 g) packet water crackers, finely crushed
4 ounces (125 g) grated Cheddar cheese
1 onion, finely chopped
2 tablespoons chopped parsley
13 1/2 ounce (425 g) can tuna in brine, drained
1-2 teaspoons lemon pepper
1 tablespoon lemon juice
1 cup milk
Salt and pepper, to taste
3 hard-boiled eggs, shelled
1/2 cup Coon grated Parsley and Garlic Cheese

Microwave Method:

1. Combine crackers, Cheddar cheese, onion, parsley, tuna, lemon pepper, lemon juice, milk, salt and pepper in a bowl. Mix well.
2. Place 1/2 mixture on the base of a greased 10 x 4 inch (26 x 11 cm) loaf dish. Place eggs in a row on top of tuna mixture. Place remaining tuna mixture on top of eggs. Pat to a flat surface so that eggs are not visible.
3. Cook for 10-12 minutes on MEDIUM HIGH. Sprinkle Parsley and Garlic Cheese on top of tuna loaf 2-3 minutes before end of cooking time.
4. Allow to stand 2-3 minutes. Turn loaf out onto a serving dish so that melted cheese is on the top side.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine crackers, Cheddar cheese, onion, parsley, tuna, lemon pepper, lemon juice, milk, salt and pepper in a bowl. Mix well.
3. Place 1/2 mixture on the base of a greased 10 x 5 inch (24 x 14 cm) loaf tin. Place eggs in a row on top of tuna mixture. Place remaining tuna mixture on top of eggs. Pat to a flat surface so that eggs are not visible.
4. Place on Low Rack and cook for 18-20 minutes on LOW MIX/BAKE. Sprinkle Parsley and Garlic Cheese on top of tuna loaf 2-3 minutes before end of cooking time.
5. Allow to stand 2-3 minutes. Turn loaf out onto a serving dish so that melted cheese is on the top side.