1 tbsp. (envelope) plain gelatin
2 tbsp. cold water
1/2 c. hot water
2/3 c. mayonnaise
1 tbsp. vinegar
1/4 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
2 tsp. grated onion
1/2 c. chopped ripe olives
2 chopped hard cooked eggs
2 cans tuna, flaked
2/3 c. diced celery
1/4 c. chopped sweet pickle
Olive rings for garnish

Soften gelatin in cold water and dissolve in hot water. Blend together mayonnaise, vinegar, salt, dry mustard, Worcestershire sauce and onion. Add olives, eggs, tuna, celery and sweet pickle.

When gelatin mixture has cooled and thickened add to the above mixture. Arrange sliced olives and slices of green pepper in bottom of loaf pan or fish mold (as garnish). Spoon tuna mixture carefully over olive and pepper slices. Chill until firm. Unmold carefully and cut into slices to serve.