1 (3 oz.) pkg. lemon Jello
1/2 c. boiling water
1 can solid white tuna (in water)
1/2 c. mayonnaise
1 can undiluted chicken noodle soup
1/2 c. finely diced celery
1/2 c. sour cream
1/4 c. grated onion
1 1/2 tbsp. chopped pimento

Dissolve Jello in boiling water. Flake the tuna. Mix all ingredients. Put in 8 inch square pan. Refrigerate overnight.