Tuna with Tomato Aspic

2 7-oz cans tuna, drained and flaked, or equal amount of fresh cooked tuna
1/2 cup mayonnaise
1 1/2 T chopped chutney
1/2 t curry powder
1 cup chopped celery
4 hard-boiled eggs, chopped
3 T chopped onions or scallions
1 T lemon juice
Salad greens
Parsley sprigs

Tomato Aspic (recipe follows)
2 cups tomato juice
2 bay leaves
1/4 cup each chopped onion and celery
5 whole peppercorns
6 to 8 whole cloves
Dash cayenne pepper
1 t horseradish
2 T unflavored gelatin
1/2 cup cold water
1/2 cup orange juice

Prepare tomato aspic; chill until firm, several hours or overnight. Mix the mayonnaise with chutney and curry powder; then add tuna, celery, eggs, onion and lemon juice. Blend well but gently, and chill. When ready to serve, unmold Tomato Aspic onto serving platter. Mound tuna mixture in center and surround aspic with salad greens. Garnish tuna with parsley sprigs.

Serves 6-8.

Tomato Aspic
Cook tomato juice, bay leaves, onion, celery, peppercorns, cloves, cayenne and horseradish until vegetables are soft. Strain and force through a sieve. Soften gelatin in cold water and stir in orange juice and pour mixture into a lightly oiled 4-cup ring mold or 6-8 individual ring molds. Chill until firm, several hours or overnight. Unmold by dipping bottom of mold in warm water to loosen. Pat dry and turn out onto serving platter. Fill with chilled tuna or any seafood salad.

Serves 6-8.