1 pkg. raspberry Jello
1 can whole berry cranberry sauce
2 hard - cooked eggs, chopped
1/2 c. stuffed olives, chopped
Salt, pepper to taste
1 c. water, boiling
2 cans water - packed tuna, drained
1 c. finely cut celery
1 tbsp. minced onion
1 c. chopped nuts
Salad dressing

Dissolve Jello in water; add cranberry sauce and mix well. Let cool. Mix rest of the ingredients and add to Jello, using salad dressing to make desired consistency. Pour into oiled mold. Refrigerate until set. Serve on lettuce.