Tuna Mousse - cooking recipe

Ingredients

2 envelopes plain gelatin
1/2 c. cold water
1 c. mayonnaise
2 (7 oz.) cans white tuna
1/2 c. chopped celery
1/4 c. stuffed olives, chopped
1 Tbsp. chopped chives
2 Tbsp. lemon juice
1 1/2 Tbsp. horseradish
1 c. heavy cream, whipped
dash of Tabasco

Preparation

Soften gelatin in cold water.
Dissolve over boiling water. Stir in mayonnaise.
Add remaining ingredients except cream. Chill and fold in whipped cream.
Pour into greased mold and chill until firm.
Good with melon balls for lunch or as an appetizer.