Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 19 ounces | Tuna, solid white canned |
| 16 ounces | Cream cheese |
| 1 tablespoon | Lemon juice |
| ¼ cup | Olives, finely chopped |
| ½ cup | Walnuts, finely chopped |
| ¼ teaspoon | Salt |
| ½ teaspoon | Dry mustard |
| ⅛ teaspoon | Pepper |
| ½ teaspoon | Thyme |
Spray an appropriate 4 cup mold with Pam; the example was done in a small Christmas tree mold. In a large bowl, combine cream cheese and tuna. Add remaining ingredients and stir well. Place in mold and refrigerate. Unmold onto a serving plate. For a Christmas tree mold, decorage with garlands of small parsley leaves, pieces of red and green pepper cut into stars, and a lemon wedge.
From: Chicken-of-the-Sea Tuna, 1990