2 cans tuna, drained
2 boiled eggs, chopped
2/3 c. sliced stuffed olives
1 tbsp. grated onion
1 pkg. Knox gelatin
1/4 c. cold water
2 c. mayonnaise
2 peeled & chopped tomatoes
2 chopped avocados

Combine first 4 ingredients. Soak gelatin in cold water 5 minutes. Dissolve over hot water. Add to mayonnaise while stirring. Mix with other ingredients. Add tomatoes and avocados last and pour into an oiled mold. Refrigerate. Cut and serve on lettuce leaf.