1 lg. can "Geisha" tuna in water
1 1/2 lb. Creamettes, cooked and cooled
1 med. onion, shredded
8 stalks celery, coarsely chopped
2 tbsp. fresh parsley, finely chopped or 1 tbsp. dried parsley
2 tsp. Dijon mustard
1 tbsp. beef bouillon
1 1/2 to 2 c. mayonnaise

Drain tuna and then wring it out with hands and flake it into a bowl. Add Creamettes, onion, celery and parsley and mix well. In separate bowl, blend together mustard, mayonnaise and bouillon. Mix well.

Add to tuna mixture and mix very, very well. If mixture is not moist enough, add more mayonnaise. Chill salad 3 hours before serving.