Tuna Molded Salad

Source: Hazel Sheahan (1974)
Prep time: 3 hoursCooking time: 15 minutesTotal time: 3 1⁄4 hours


2 pk
lemon jello (3-oz)
2 c
boiling water
2 T
white vinegar
2 c
Hellmann's mayonnaise
hard-cooked eggs (chopped)
1⁄2 c
sweet pickle relish
2 c
celery (chopped)
1⁄4 c
stuffed green olives (sliced)
1 cn
water-packed tuna (13-oz)


Dissolve Jello in veinegar and water, and cool. To Jello, add remaining ingredients. Mold in a 9 x 13-inch Pyrex pan. Garnish with parsley sprig.