1 can (7 oz.) tuna, drained and broken into pieces
1/2 cup finely chopped celery
3 tablespoons chopped pimiento-stuffed olives
1 teaspoon dry mustard
1/4 teaspoon leaf thyme
1 1/2 teaspoons (1/2 envelope) unflavored gelatin
1 cup dairy sour cream
Bread
Sliced pimiento-stuffed olives

In a small bowl combine tuna, celery, olives, mustard and thyme. Sprinkle gelatin over sour cream and gently fold into sour cream; fold into tuna mixture. Cover and chill at least 1 hour before serving.

Serve on toasted bread. Garnish with olive slices.

Submitted by: CM