2 (7 oz.) cans tuna, drained & flaked
1 (8 oz.) pkg. cream cheese, softened
1/3 c. chopped pimiento stuffed olives
1/4 c. chopped walnuts
1 tbsp. lemon juice
1 tbsp. grated onion
1 tbsp. chopped capers
1/2 tsp. dry mustard
1/4 tsp. thyme leaves
Slice pimientos
Pimiento stuffed olives, sliced
Lemon wedges
Parsley
Crackers

Combine tuna, cream cheese, chopped olives, walnuts, lemon juice, onion, capers, mustard and thyme in mixing bowl. Pack firmly into lightly oiled three cup fish mold or bowl. Cover; chill at least two hours. Loosen edges with spatula; invert on serving dish. Shake to release spread. Decorate with pimientos and olive slice for "eye". Garnish with parsley and lemons. Serve with crackers. Makes about three cups spread.