• 3 oz. pkg. Kosher lemon jello
• 1/3 tsp. salt
• 1 3/4 cups boiling water
• 2 tbsp. vinegar
• 2 tsp. grated onion
• Dash pepper
• 3/4 cup grated carrots
• 1/4 cup finely chopped green pepper
• 2 tins tuna
• 1/4 cup Passover mayonnaise
• 2 stalks celery, finely chopped
• Salt and pepper, to taste

Dissolve jello and salt in boiling water. Add vinegar, onion and pepper. Chill until partially set. Fold in carrots and green pepper. Pour a small amount on the bottom of a fish-shaped mold.

Combine tuna with remaining ingredients. Spread over jello, leaving a 1/4-inch border all around the edge of the mold. Add remaining jello, and chill until firm.

Unmold and garnish if desired.