INGREDIENTS:
1 cup grated peeled potato
1 cup grated carrots
1 can (12 oz.) Tuna, drained and finely flaked
1/2 cup chopped green onions
1 tablespoon chopped parsley
1 tablespoon chopped, drained pimiento
1 clove garlic, minced
2 eggs
1 teaspoon dried thyme, crushed
1/4 teaspoon ground sage
2 tablespoons cornstarch
2/3 cup shredded low-fat mozzarella or cheddar cheese

DIRECTIONS:
Preheat oven to 350°F. Spray an 8×4x2-1/2 inch loaf pan with aerosol shortening. In a saucepan steam potato and carrots over simmering water for 5 minutes, or until tender. In a large bowl stir together tuna, potato, carrots, onions, parsley, pimiento, and garlic until well combined. In a small bowl stir together eggs and seasonings; stir in cornstarch. Mix into tuna mixture. Transfer mixture to loaf pan. Cover with foil. Bake for 20 minutes. Uncover; bake for 10 minutes more or until heated through. Sprinkle cheese over top; bake for 1 to 2 minutes, or until cheese is melted. Let stand for 5 minutes; slice.