1 tbsp. (1 envelope) unflavored gelatin
1/4 c. cold water
1 c. mayonnaise
1/4 tsp. salt
1/4 c. lemon juice
1 c. undiluted Carnation evaporated milk
1/2 c. ripe olives, drained & sliced
1/4 c. onion, finely chopped
1 c. (6 1/2 or 7 oz.) can tuna
1/2 c. celery, chopped
2 tbsp. pimento, chopped

Soften gelatin in cold water. Dissolve over hot water. Slowly add Carnation to mayonnaise in large bowl, stirring constantly. Add lemon juice, salt and dissolved gelatin. Fold in remaining ingredients and mix well. Spoon into 1 1/2 quart mold. Chill in refrigerator until firm. Unmold on serving platter. Serve garnished with salad greens and cucumbers or tomato slices.