2 (6 oz.) cans tuna
2 hard cooked eggs, chopped
1/2 c. chopped olives
1 tbsp. minced onion
2 tbsp. plain gelatin
1/2 c. cold water
2 c. mayonnaise
Red pepper to taste

Lightly grease mold with salad oil and turn to drain excess oil. Mince tuna with eggs, olives and onion. Soften gelatin in cold water 5 minutes. Dissolve over hot water and add mayonnaise gradually stirring constantly. Fold into fish mixture; turn into mold and chill until firm. Unmold on lettuce.