Luncheon Tuna Salad(Serves 9) - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon gelatine
1 1/4 c. boiling water
2 tsp. vinegar
1/2 tsp. salt
2 Tbsp. sliced pimiento stuffed olives
1 Tbsp. chopped green pepper
1 c. mayonnaise
1 hard-boiled egg, chopped
1 (9 oz.) can tuna, drained and flaked

Preparation

Dissolve gelatine in boiling water.
Add vinegar and salt. Mix well and chill until slightly thickened.
Add remaining ingredients, stirring well.
Spoon mixture into a lightly oiled 9-inch square pan; chill until firm.
Cut in squares and serve.