Tuna Mold
(serves 4 - 6)
Stir together:
2 6 oz cans chunk light tuna
4 eggs, hard-boiled and chopped coarsely
1 medium onion, grated or whizzed in the blender until liquidy
1/2 c spanish olives, chopped coarsely
 
Dissolve thoroughly:
1 packet unflavored gelatin, in
1/3 c hot water
and stir in:
2/3 c mayonnaisse
 
Stir the liquid mixture into the tuna.  It will be a little on the runny side.  Pour into a glass bowl or a jello mold and refrigerate overnight.  Serve as a dip for celery, folded into lettuce leaves, spread on cucumber slices, or on a sandwich.
Notes & Variations:
  1. This recipe comes from Pearl Steinberg, and it is WAY better than it sounds!  She made it in a mold shaped like a fish, and decorated it with cross-section slices of pimento-stuffed olive for eyes and a piece of pimento for a mouth.
  2. Use regular pimento-stuffed green olives.  Fancy marinated olives don't improve this dish.
  3. Use Best Foods mayo (called Hellmann's on the East Coast) if you can find it.