Tuna Olive Mousse - cooking recipe

Ingredients

1/4 ounce unflavored gelatin (one envelope in US)
2 tablespoons lemon juice
14 ounces canned tuna, drained and flaked
3 tablespoons tarragon vinegar
1/2 cup mayonnaise
1 cup sour cream, light
1/2 cup green olives, coarsely chopped
pimento stuffed olive, whole
crisp salad green
tomatoes, cut into wedges

Preparation

Sprinkle gelatin over lemon juice and 1/4 cup cold water in a small bowl.
Let stand 5 minutes to soften.
Set bowl in pan of boiling water and stir to dissolve gelatin.
Combine tuna with gelatin, vinegar, mayonnaise, sour cream, chopped olives.
Mix very well and turn into a 4 or 4 1/2cup mold.
Refrigerate overnight.
Unmold on salad greens and garnish with whole olives and tomato wedges.