2 (3 oz.) pkgs. lemon Jello
2 c. very hot water
1 c. mayonnaise
1 c. celery, chopped
1 tsp. Worcestershire sauce
1/2 tsp. seasoning salt
1 (6 oz.) can tuna
1/2 c. green pepper
Green olives (or black)

Dissolve lemon Jello in 2 cups hot water; cool. Chill until mixture congeals. Add 1 cup mayonnaise; beat well. Add tuna, chopped celery, chopped pepper, and seasonings. Mix thoroughly. Pour into fish mold or another mold. When unmolding, garnish with olives.