2 tbsp. butter
2 med. celery stalks, minced
2 med. green onions, minced
1 1/2 c. water
2 pkg. unflavored gelatin
Mustard Sauce (below)
1 (12 1/2 or 13 oz.) can tuna, drained
1 tbsp. minced pimento
2 tbsp. lemon juice
1 tsp. salt (less, if desired)
1 c. heavy or whipping cream
Lemon slices for garnish
Lettuce for garnish

EARLY IN DAY OR DAY AHEAD:

In melted butter, cook celery and green onions until tender. Stir in water. Sprinkle gelatin over water; cook, stirring until gelatin is dissolved. Refrigerate until mixture mounds slightly, about 1 hour.

Meanwhile, prepare Mustard Sauce; refrigerate.

In large bowl, finely flake tuna with a fork. Reserve 2 pieces pimento for fish's eyes. Stir in gelatin mixture, remaining pimento, lemon juice and salt.

In small bowl with mixer at medium speed, whip cream; fold into tuna mixture; spoon into 6-cup mold. NOTE: Nice to use a 6 cup fish mold. Cover, refrigerate until set, about 3 or 4 hours.

TO SERVE: Unfold mousse onto large platter; garnish with lemon and lettuce. Insert reserved pimento for eyes. Serve with sauce. 6 servings.

MUSTARD SAUCE:

In bowl, mix 1/2 cup mayonnaise, 1/4 cup milk, 1 tablespoon prepared mustard and 1/4 teaspoon salt.