3 cn (7-oz) tuna; grated style
4    Hard boiled eggs; chopped
1 1/4 c  Chopped stuffed olives
2 tb Minced onions
1 c  Diced celery
2 pk Unflavored gelatin
1/2 c  Cold water
3 c  Mayonnaise

Combine first five ingredients. Sprinkle gelatin on cold water in small
bowl over hot water; stir until dissolved. Stir in mayonnaise. Add tuna
mixture and blend well. Turn into 9x5x3 loaf pan. Chill until firm. Unmold
and garnish with parsley and celery curls.

Two-thirds of this recipe fills an 8-inch ring mold. Slices of hard cooked
egg may be arranged in bottom of mold.