Congealed Tuna Salad - cooking recipe

Ingredients

1 envelope gelatine (Knox)
1 can tuna
1/2 c. chopped celery
2 Tbsp. olives, chopped
1/2 tsp. paprika
1/4 c. cold water
3/4 c. mayonnaise
1/2 green pepper, chopped
1/2 tsp. salt
1 Tbsp. vinegar
cayenne if desired

Preparation

Pour cold water in bowl.
Sprinkle gelatine on top of water. Place bowl over boiling water and stir until gelatine is dissolved. Cool.
Add mayonnaise, fish, celery, olives, salt, vinegar, paprika and dash of cayenne (if desired).
Turn into mold or molds that have been rinsed in cold water and chill.