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Asparagus tuna Mousse

1 large can green asparagus
1 cup Hellmann's mayonnaise
1 cup sour cream
1 cup Tuna, processed in water
1 1/2 to 2 Knox gelatin packets


Drain asparagus and reserve liquid. Mix half of liquid with gelatin. Blend in processor the asparagus, sour cream, Tuna and mayonnaise. Heat the other half of the liquid, add to the gelatin mixture. Add to the processor. Grease container with olive oil, pour mixture in container and chill well.






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