Chop spaghetti fine. Mix with beaten egg, tuna and salt, and pepper.
Make into cakes, then dip into crumbs, beaten egg and then crumbs again. Let chill in the refrigerator for 20 mins.
Fry in hot fat (375 degrees) 1 inch deep in a heavy frying pan. Drain on absorbent paper.
Serve cakes piping hot!
For the sauce, add water to Campbell's Cream of Mushroom Soup and heat with butter and pimentos.
Serve hot on tuna cakes.