This is a decades-old family recipe. We used to eat this as an appetizer during our Sunday family lunches. My mom and grandmother would make this the day before and keep it in the refrigerator until the next day, and serve it with a home-made mayonnaise.
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Bon appétit!
1. Preheat the oven to 390 degrees. Empty the tuna cans without draining into a large mixing bowl and break down with a fork. 2. Beat the eggs in a separate bowl. Chop finely two nice stems of parsley. Add the cream, salt, pepper, parsley, and vinegar to the beaten eggs and mix together well. Add everything to the tuna and mix thoroughly. 3. Grease a 10-inch bread loaf pan with butter (don't grease it if using silicone). Add the mixture to the loaf pan, place it in the center rack and cook for 30 to 45 minutes or until thoroughly cooked and golden on top. The tuna loaf is done when you insert the blade of a knife into the center and it comes out clean. I used apple cider vinegar. You can eat this with a squirt of lemon or spreading some good French mayonnaise on it. 
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Instructions
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