1 cup cooked troll-caught albacore tuna
4 slices onion
1/3 cup milk
1 can cream of celery soup
2 tablespoons chopped parsley
2 hard-cooked eggs, sliced
2 teaspoons lemon juice
4 slices buttered toast

Place toast on cookie sheet or in a shallow pan. Spread with the albacore, then top with onion and egg. Combine remaining ingredients in a bowl and pour over the open-faced sandwiches; broil until hot.

This recipe has been reprinted from the Moss Landing Albacore Cookbook, which was originally published in 1983 by the Moss Landing Commercial Fishermen's Auxiliary.