Tuna Jello Salad - cooking recipe

Ingredients

2 cans tuna (in water)
2 regular pkg. lemon jello
1 1/2 c. boiling water
1/2 tsp. salt
1 Tbsp. lemon juice
1 c. chopped celery
1 c. chopped nuts
1 c. crushed pineapple
1 c. light mayonnaise
1 c. sour cream

Preparation

Rinse
tuna
in
warm water;
break up and drain.
Dissolve jello
in
the boiling water.
Stir until dissolved and clear. Add
salt
and
lemon juice.
When cool, add remaining ingredients, mixing well.
Pour into 8 x 12-inch lightly oiled casserole.\tRefrigerate overnight.\tCut into squares and serve on lettuce
leaf
with
a sprig of mint, if desired.
(You may substitute\tone lime or one orange jello for a different color scheme.)