1 (3 oz.) pkg. lime Jello
1/2 tsp. salt
1 c. boiling water
2 tsp. white vinegar
3/4 c. cold water
1 (6 oz.) can tuna, drained and flaked
2 hard cooked eggs, chopped
1/2 c. chopped dill pickles
1/4 c. diced celery

Dissolve gelatin and salt in boiling water. Add vinegar and cold water. Chill until thicken. Fold in remaining ingredients. Pour into a 1 quart mold or loaf pan. Chill until firm. Unmold and garnish as desired. Makes 3 1/2 cups or 4 servings.