Tuna Party Salad

Ingredients

2 envelopes of gelatin
120 ml water
240 ml chili sauce
45 ml lemon juice
240 ml mayonnaise
240 ml whipping cream
140 gr ripe olives
100 gr celery
2 packages tuna

Instructions

Soften gelatin. Heat sauce to boiling. Remove from heat and add softened gelatin and stir until dissolved. Add lemon juice. Chill until partly congealed. Fold in mayonnaise, cream, olives, celery and tuna. Pour into a two quart casserole. Refrigerate until firm. Randy Rigg