Here was my mother’s recipe:

1 can chunk light tuna packed in oil (9 1/4 oz)
1 can white tuna packed in water (7 oz)
Drain tuna, rinse with warm water and drain again. Flake tuna in a large bowl and add:
3 c soft bread crumbs (about 6 slices done in blender)
2 eggs
2 T minced onion or 2 t dry minced onion
1 T lemon juice
1/2 t salt
1/4 t pepper
1/2 c commercial sour cream
1 small jar diced pimentos (drained) about 2 oz

Drop large tablespoons full in fry pan with hot Crisco covering bottom of pan. Brown both sides. You can
make tuna loaf by placing mixture in greased 8 1/2 x 4 1/2 loaf pan and baking at 350 degrees for 45 minutes or until
knife inserted in center comes out clean.

For creamed eggs which are poured over the loaf or patties:
4 eggs, boiled, peeled, sliced, set aside
Melt 4 T butter in 2 qt saucepan. Stir in 4 T flour, 1 t salt, 1/4 t pepper. Cook stirring constantly until thick
(about 2 min). Gradually stir in 2 c milk. Cook until sauce is thickened, stirring constantly. When sauce is
done, gently stir in hard-cooked eggs and heat through.

Serves 8.

Here is the makeover:

2 large pouches white tuna, flake if necessary.
2 c oatmeal (can use as is or place in blender for a finer ground)
2 eggs (or 2/3 c egg substitute)
2 T minced onion or 2 t dry minced onion
1 T lemon juice
pinch t salt
pinch t pepper
1/2 c skim milk
1 small jar diced pimentos (drained) about 2 oz

Make into patties and bake place into a sprayed baking dish or loaf pan and baking at 350 degrees for 30-45 minutes or until
knife inserted in center comes out clean.

For creamed eggs which are poured over the loaf or patties:
4 eggs, boiled, peeled, sliced, set aside
Prepare Basic White Sauce Recipe with 2 c skim milk.  Gently stir in hard-boiled eggs and heat for another 30-60sec in microwave.

Serves 8.