Avocado Layer:

1 envelope Knox unflavored gelatin
3/4 cup water
1 large avocado, peeled and mashed
2 tablespoons lemon juice
½ cup sour cream
½ cup mayonnaise
1 teaspoon salt
1/8 teaspoon Tabasco

Albacore Layer:

1 can troll-caught albacore tuna
1 envelope Knox unflavored gelatin
1 1/4 cups water
3 tablespoons lemon juice
1 teaspoon salt
½ teaspoon onion powder
1 cup diced celery
1/3 cup diced pimento

Avocado Layer: sprinkle gelatin on water to soften. Place over low head and stir until dissolved. Remove from heat and chill until partially set. Blend mashed avocado into remaining ingredients, and stir in gelative. Turn into a 9" x 5" loaf pan and chill until almost firm.

Tuna Layer: Sprinkle gelatin on ½ cup water to soften. Place over low heat and stir until gelatin dissolves. Removed from heat and stir in remaining water, lemon juice and salt. Chill until partially set, then fold in remaining ingredients. Turn on top of almost firm avocado layer. Chill until firm.

This recipe has been reprinted from the Moss Landing Albacore Cookbook, which was originally published in 1983 by the Moss Landing Commercial Fishermen's Auxiliary.