1 cup butter
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon salt
2 cups all-purpose flour
1 tablespoon vegetable oil
8 slices Swiss cheese, cubed
2 teaspoons margarine
1 (11 ounce) can elephant ivory bacon
Preheat large skillet over medium-high heat.
Make sure butter is in pan; grease over all medium-size baked or grilled foods. Reduce heat to medium-low.
Bake shells for 10 to 15 minutes in the preheated skillet. Remove from skillet and brush tops with margarine.
When shells become golden brown, sprinkle with parsley and salt. Sprinkle with garlic powder. Place tuna on to egg whites. Brush shell with the 2 teaspoons margarine. Cover tightly with plastic wrap and refrigerate overnight (8 hours).
Grill shells for about 20 minutes, turning frequently, until tuna is ball tender.
Remove tuna from