|Dry white wine||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1⁄2 Ounce (2 Envelopes, 0.25 Ounce Each)|
|Chicken broth||1 Cup (16 tbs) (Or Bouillon)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Green onions||2 , chopped|
|Sweet pickle relish||2 Tablespoon, drained|
|Dried marjoram leaves||1⁄2 Teaspoon|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Canned tuna||13 Ounce, drained (2 Cans Of 6 1/2 Ounce Each)|
|Half and half||1 Cup (16 tbs)|
|Crackers||1 Cup (16 tbs)|
Pour wine into a small saucepan.
Sprinkle gelatin over wine; let stand 3 to 4 minutes to soften.
Add chicken broth or bouillon.
Stir over very low heat for 3 to 4 minutes until gelatin dissolves; set aside.
In blender or food processor, combine celery, onions, salt, sweet pickle relish, marjoram and mayonnaise.
Process for 2 to 10 seconds.
Mixture will not be pureed.
Add dissolved gelatin mixture, tuna and half-and-half.
Process for 2 to 5 seconds to break up tuna chunks.
In a large bowl, beat egg whites until stiff but not dry.
Fold tuna mixture into beaten egg whites.
Spoon into a 5-cup mold.
Refrigerate until firm, 4 to 6 hours.
Arrange lettuce leaves around edge of a medium, round platter or tray.
To unmold, dip mold to depth of contents in and out of warm water 3 or 4 times.
Invert onto lettuce-lined platter or tray; remove mold.