1 6½ oz. Can of Tuna, drained
3 small dill pickles, chopped
3 stalks Celery, chopped
1 8 oz. Can unsweetened crushed Pineapple, drained
1 teaspoon Lemon Pepper
1 Tablespoon dry minced Onion
1 Tablespoon Lemon Juice
Mix all ingredients well in a bowl and set aside.
2 Tablespoons Water
2 Tablespoons Gelatin
Over low heat, dissolve gelatin in water.
1 cup Mayonnaise
Add mayonnaise to gelatin, stir well and fold into the tuna mixture.
Spray 5 cup mold with Pam and fill with mixture.
Refrigerate at least 2 hours. Unmold and decorate with olives and parsley. Serve with Crackers or Toast.