Molded Tuna Salad - cooking recipe

Ingredients

2 (6 ounce) cans tuna (water-packed)
2 eggs (hard-boiled & chopped)
1/2 cup pimento stuffed olive (chopped)
1 tablespoon onion (minced, or sub chopped chives)
2 tablespoons plain gelatin
1/2 cup cold water
2 cups mayonnaise

Preparation

Using salad oil, lightly grease (or spray w/PAM) a large round mold or 8 individual serving molds. Invert mold(s) on paper towels to allow drainage of any excess oil (Ramekins would work very well w/this).
Combine tuna with eggs, olives & onion.
Soften gelatin in cold water for 5 minutes. Then dissolve over hot water bath, remove from heat & add mayonnaise gradually, stirring constantly.
Fold into tuna mixture, turn into mold(s) & chill till firm.
TO SERVE: Unmold on lettuce leaves or mixed greens & garnish as desired.
NOTE RE SERVING SIZES: The info I have given is based on individual salad servings as part of a meal. As a luncheon entree, I would expect 6 servings from this recipe.