Instructions: Combine tuna, eggs, olives, and celery. Soften gelatin in cold water for at least 5 minutes; dissolve over hot water. Stir gelatin into mayonnaise, and add sour cream, onion, salt, lemon juice, and parsley; combine with tuna mixture.

Spoon into a 1-quart mold or 6 individual molds, and chill until firm.

Unmold on chilled plate and garnish with salad greens, salad dressing, and tomato slices.

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