2 env. unflavored gelatin
1 lg. pkg. softened cream cheese
1 can tomato soup
1 c. mayonnaise
2 family size cans tuna fish, drained
1 onion, grated
1 tbsp. lemon juice
Dash Tabasco sauce
1/2 c. chopped celery

Mix gelatin into undiluted heated soup, heat just to a boil and cool. Place the remaining ingredients in a mixer or blender. Combine soup mixture and tuna mixture. Place in large mold or fish mold which has been greased with mayonnaise. Chill for several hours or overnight. Unmold onto platter and garnish. Serve with party rye.