1 env. unflavored gelatin
1/4 c. cold water
3/4 c. hot water
2 tbsp. lemon juice
1 tsp. prepared mustard
1/4 tsp. salt
1/4 tsp. paprika
1 (7 oz.) can tuna
1 c. chopped celery
1/2 c. mayonnaise

CUCUMBER DRESSING:

1/2 c. mayonnaise
1/4 c. finely chopped cucumber
1 tbsp. finely chopped green pepper
1 tsp. Tarragon vinegar
1/4 tsp. salt
Dash red pepper
Stuffed green olives, sliced

Soften gelatin in cold water, then dissolve it in hot water. Add lemon juice and seasonings. Chill until partially set; then add tuna and celery. Fold in the mayonnaise. Pour into 6 individual salad molds and chill until set. Prepare cucumber dressing by thoroughly mixing dressing ingredients. Unmold salads, place on lettuce leaf, top with dressing and garnish with olive slices. Best made 1 day ahead. Serves 6.