2 env. unflavored gelatin
3/4 c. cold water
1 can cream of celery soup
1 c. mayonnaise
2 tbsp. lemon juice
1 tbsp. prepared mustard
1 (9 1/4 oz.) can tuna, drained and flaked
1/2 c. chopped unpared cucumber
1/4 c. finely chopped red or green pepper
1/2 c. chopped celery

Soften gelatin in cold water. Heat soup to boiling; add gelatin, stirring until dissolved. Stir in mayonnaise, lemon juice, and mustard. Chill until partially set. Fold in tuna, celery, cucumber, and pepper. Turn into an 8 1/2x4 1/2x2 1/2 loaf pan. Chill until firm. Remove from pan and slice. Trim with pimiento strips if desired.