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