1/2 c. butter
1 (7 oz.) can water packed tuna, drained and flaked
2 tbsp. chopped, stuffed green olives
4 tsp. lemon juice
1/4 c. mayonnaise or salad dressing

Cream butter until soft in a small bowl. Beat in tuna, lemon juice and mayonnaise or salad dressing; fold in olives; chill. Spoon into small dip bowls. Serve with crisp carrot and celery sticks or crackers. Makes about 2 cups.