Creamy Tuna Salad

• 1 envelope unflavored gelatin
• 1/4 c. cold water
• 1 1/4 c. boiling water
• 2 vegetable bouillon cubes
• 1 tsp. lemon juice
• 1/3 c. mayonnaise
• 1/4 small onion
• 1 rib celery, cut into 1-inch pieces
• 3 sprigs parsley
• 3 pimiento-stuffed olives
• 1 (6 1/2 or 7 oz.) can tuna in vegetable oil, drained

1. Sprinkle gelatin over cold water in blender container; allow to stand while assembling other ingredients.
2. Add boiling water, cover and process at low speed until gelatin dissolves.
3. Add bouillon cubes with remaining ingredients.
4. Cover and process at high speed just until vegetables are chopped.
5. Turn into 3 or 4-cup mold.
6. Chill until firm.
7. Makes 4 servings.

unflavored gelatin, cold water, boiling water, vegetable bouillon cubes, lemon juice, mayonnaise, onion, celery, parsley, pimiento, tuna

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577143 (may not work)