1 env. unflavored gelatin
1 can tomato soup
1/8 tsp. dill seed
2 (8 oz.) pkgs. cream cheese
1/2 c. chopped celery
1/4 c. chopped onion
2 tbsp. chopped green pepper
2 (6 1/2 oz.) cans tuna fish
1 c. mayonnaise
2 drops Tabasco

Sprinkle gelatin over 1/4 cup water in small bowl. In saucepan, bring soup, 1/2 soup can water and dill seed to boil. Add gelatin and stir. Remove from heat. Add cream cheese and beat at low speed with mixer until smooth. Fold in celery, onion, pepper, tuna, mayonnaise and Tabasco. Fill mold and refrigerate at least 4 hours.