TOPSY TURVY TUNA PIE

1 (6 1/2 or 7 ounces) can tuna
2 tablespoons chopped onion
1 tablespoon tuna oil
1 (10 1/2 ounces) can condensed cream of mushroom soup
2 eggs, beaten
1/2 cup fresh breadcrumbs
6 thin slices lemon or orange*
1 package (12 ounces) cornbread or corn muffin mix
chopped fresh parsley (for garnish)

Drain tuna, reserving 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 pie pan. Pour tuna mixture over fruit slices.

Prepare cornbread mix as directed on package. Spread batter over tuna mixture.

Bake at 400 degrees 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.

Just before serving, sprinkle top with chopped parsley.

*For variety substitute 1/4 cup chopped pimiento for the lemon slices.

Makes about 4 servings
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1966