1 (7 oz.) can white tuna in water, drained
1 sm. pkgs. lime Jello
1 c. water, boiling
3/4 c. water, cold
2 tsp. vinegar
3 hard cooked eggs
1/2 c. dill pickle, chopped
1/4 c. celery, diced
1/2 tsp. salt

Dissolve Jello and salt in boiling water. Add vinegar and cold water. Chill until slightly thick. Flake tuna coarsely. Fold tuna with remaining ingredients into Jello. Pour into a 1 quart mold or loaf pan and chill until set. Turn out onto a platter that has been lined with lettuce leaves. Garnish with parsley and cherry tomato slices.