2 c. flaked tuna fish
1 hard boiled egg
1 tbsp. lemon juice
1 c. celery hearts, diced
1/2 tsp. salt
1 pimento, shredded
1/4 tsp. paprika
Mayonnaise to taste

Remove fish from can to colander. Pour boiling water over it, drain and flake, removing all skin. Add lemon juice, French dressing and chill.

When ready to serve, mix with celery, pimento, salt, paprika and enough salad dressing to moisten.

Arrange on crisp lettuce, garnish with celery tips, stuffed olives cut in halves and additional mayonnaise or Russian dressing. Salmon may be substituted for tuna fish.