Garnished with curly endive and radish roses
1 package (3-ounce) Jell-O Lime or Lemon-Lime Gelatin
1/4 teaspoon salt
1 cup boiling water
3/4 cup cold water
2 tablespoons vinegar
2 teaspoons grated onion
1/2 cup diced cucumber
1/2 cup diced celery*
2 tablespoons chopped pimiento*
2 tablespoons sliced, stuffed olives
1 can (7-ounce) tuna, drained and flaked
Dissolve Jell-O Gelatine and salt in boiling water. Add cold water, vinegar, and onion. Chill until very thick. Stir in remaining ingredients. Pour into individual mold rings or a 1-quart mold ring. Chill until firm. Unmold on crisp salad greens. If desired, serve with additional tuna and top salads with mayonnaise.
Make 3 2/3 cups or about 4 entree servings.
* Or reduce celery to 1/4 cup and substitute 1/2 cup chopped tomato for the pimiento.