Two Layered Lunch Salad - cooking recipe

Ingredients

2 cans white tuna, drained
2 Tbsp. minced onion
2 hard boiled eggs, diced
1 c. celery diced
1 c. mayonnaise
1 envelope Knox gelatin
1/2 c. boiling water

Preparation

Mix first four ingredients with mayonnaise.
Dissolve gelatin in boiling water.
Cool.
Add to tuna mixture and spread in 8 x 8 x 2 pyrex dish.
Refrigerate.