1 1/2 c. flaked tuna
2 chopped hard cooked eggs
1 c. finely cut celery
1/2 c. cut stuffed olives
1 tbsp. minced onion
1 c. coarsely cut cashews
Salt & pepper to taste
Salad dressing
1 pkg. raspberry gelatin
2 c. cranberry juice

Mix together tuna, eggs, celery, olives, onions, cashews, salt, pepper and enough salad dressing to moisten. (Do not make mixture too wet.) Pack firmly into fish mold. Mix together gelatin and hot cranberry juice. When slightly thickened, pour over salad and refrigerate until set. Serve on greens. Serves 10.