1 can (12 1/2 oz.) and 1 (6 1/2 oz.) Chicken-of-the- Sea chunk light or solid tuna, drained and flaked
2 pkgs. (8 oz. each) cream cheese
1 tbsp. lemon juice
1/4 c. finely chopped ripe olives
1/2 c. finely chopped walnuts
1/4 tsp. salt
1 1/2 tsp. dry mustard
1/8 tsp. pepper
1/2 tsp. thyme

Makes 4 cups. Combine cream cheese and tuna in large bowl. Add remaining and stir well. Place in mold or shape in ball and chill.