1 (7 oz.) can tuna
1 (#2) can tomato juice
1 1/2 c. diced celery, bell pepper and onion
1/2 c. sliced olives
2 tbsp. unflavored gelatin

Soften 2 tablespoons gelatin in 1/2 cup tomato juice. Heat remaining juice to boiling point, add gelatin and stir until dissolved. Chill until slightly thick and then add tuna, celery, bell pepper, onion and olives. Pour into mold and chill.