Tuna Olive Mousse

• 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

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

unflavored gelatin, lemon juice, tuna, tarragon vinegar, mayonnaise, sour cream, green olives, olive, crisp salad green, tomatoes

Taken from www.food.com/recipe/tuna-olive-mousse-467236 (may not work)