Recipe - Molded Tuna Loaf

3 cn (7oz) tuna; grated style
4 Hard boiled eggs; chopped
1 One fourth cup Chopped stuffed olives
2 tablespoon Minced onions
1 cup Diced celery
2 pack Unflavored gelatin
One half cup Cold water
3 cup Mayonnaise

Combine first five ingredients. Sprinkle gelatin on cold water in small
bowl over hot water; stir until dissolved. Stir in mayonnaise. Add tuna
mixture and blend well. Turn into 9x5x3 loaf pan. Chill until firm. Unmold
and garnish with parsley and celery curls.

Twothirds of this recipe fills an 8inch ring mold. Slices of hard cooked
egg may be arranged in bottom of mold.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.