In a medium bowl, combine the sour cream, lemon juice, peas, celery, pepper, onion and olives. Flake the tuna with a fork and stir it in gently.
Cover and chill for 30 minutes, or up to 4 hours.
When ready to serve, stir in the chow mein noodles. Divide the lettuce between four plates. Mound the tuna mixture onto the lettuce. Sprinkle almonds on top.
Notes
How to Toast Almonds: I find that the easiest way to toast almonds is to take out a small skillet and just add the slivered almonds to the skillet and set the heat to medium. Have a wooden spoon handy, and don’t leave those almonds alone! Stir them here and there, and watch the almonds as they begin to turn light brown. Remove them from heat, and scrape them onto a paper towel or plate so they can cool.