|Unflavored gelatin||2 Teaspoon|
|Cold water||3 Tablespoon|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄2 Tablespoon|
|Canned tuna fish||14 Ounce, flaked (Drained)|
|Sour cream||1⁄2 Pint|
|Indian relish||1⁄4 Cup (4 tbs)|
|Reconstituted lemon juice||1 Tablespoon|
In medium-sized mixing bowl sprinkle gelatin onto cold water and let stand 5 minutes to soften; dissolve over hot water.
Cool gelatin slightly; stir in mayonnaise, celery and tuna.
Combine sour cream, relish and lemon juice.
Stir into tuna mixture.
Rinse a 1-quart mold with cold water.
Spoon mixture into mold.
Chill until firm, about 3 hours.
Garnish with lemon slices and watercress.