Molded Tuna Salad

• 2 envelopes unflavored gelatin
• 1 Tbsp. steak sauce
• 1 3/4 c. canned tomato juice
• 1/2 c. water
• 3/4 c. Hellmann's mayonnaise
• 1 c. sour cream
• 1 tsp. grated lemon rind
• 1/3 c. chopped stuffed olives
• 1 green onion, chopped
• 1 1/2 c. diced celery
• 2 (7 oz.) cans tuna, drained and flaked
• salt and pepper
• lemon wedges
• paprika

1. Mix 1 envelope of the gelatin with the steak sauce and 3/4 cup of the tomato juice.
2. Heat, stirring until the gelatin is dissolved.
3. Add remaining tomato juice and pour into a 1 1/2-quart mold.
4. Chill until firm.
5. In top of double boiler, soften remaining gelatin in 1/2 cup water.
6. Dissolve over hot water. Stir in mayonnaise and sour cream.
7. Add lemon rind, olives, onion, celery and tuna.
8. Season to taste with salt and pepper.
9. Put on top of jellied tomato.
10. Chill until firm.
11. Unmold and garnish with lemon wedges and sprinkle with paprika.
12. Serves 6.

unflavored gelatin, steak sauce, tomato juice, water, mayonnaise, sour cream, lemon rind, olives, green onion, celery, tuna, salt, lemon wedges, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1080449 (may not work)