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Congealed Tuna Salad

1/2 cup toasted almonds
2 (7 oz.) cans white Tuna
1 cup mayonnaise
1/2 pint sour cream
1 package gelatin
1/2 cup cold water
3 black olives, chopped
3 hard boiled eggs, chopped
1 Tbsp. chopped parsley
2 Tbsp. grated onion
2 Tbsp. lemon juice
1 tsp. salt
Pepper to taste

Combine olives, eggs, parsley and onion. Crumble Tuna in a bowl; add lemon juice and nuts. Dissolve gelatin in cold water, then heat in top of double boiler. When liquid is clear, add eggs, olives, onion and parsley mixture. Stir and add Tuna. Blend mayonnaise and sour cream together and add to Tuna mixture. Salt and pepper to taste. Spoon into an oiled 2-quart mold and refrigerate overnight.

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