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Categories:Viewed: 39 - Published at: 3 years ago
Ingredients
- 2 (6 1/2 oz.) cans tuna, drained
- 3/4 c. stuffed olives, chopped
- 2 hard-boiled eggs, chopped
- 2 Tbsp. chives or onions, chopped
- 3 envelopes unflavored gelatin
- 1/4 c. cold water
- 1 c. mayonnaise
Method
- Combine first 4 ingredients; mix well.
- Soften gelatin in water.
- Stir in mayonnaise.
- Fold into tuna mixture and pour into a 6-cup oiled mold.
- Chill until firm.
- Unmold on a bed of watercress.
- Serve on small plates with forks.
- Yield: Serves 6 to 8.
