2 env. unflavored gelatin
1/4 c. cold water
2 cans (2 1/2 c.) condensed cream of celery soup
1 (7 oz.) can (1 c.) tuna, drained and flaked
1 c. chopped celery
1/2 c. mayonnaise
1/4 c. sliced stuffed olives
1 tbsp. lemon juice

Soften gelatin in cold water; set container of gelatin in a pan of boiling water until gelatin is dissolved. Combine gelatin, soup, tuna, and remaining ingredients. Rinse a 1 1/2 quart mold with cold water, pour in salad and chill until form. Unmold and serve on crisp salad greens. Garnish with lemon slices. 8 servings.