Ingredients
1 envelope unflavored gelatin
1/4 cup cold water
2 can tuna, drained
2 cups mayonnaise
2 hard-boiled eggs, chopped
1/2 cup stuffed green olives,
2 TBS capers
Preparation
sprinkle gelatin onto cold water to soften. Place over low heat and stir constantly until dissolved. combine all remaining ingredients with gelatin. put tuna in an oiled 51/2 cup fish mold. chill overnight or until set. unmold onto platter. decorate with olives, lemon slices and parsley
