1 envelope unflavored gelatin
1 3/4 c. cold tomato juice
1 tbsp. lemon juice
1/4 tsp. salt
Dash of pepper

TUNA LAYER:

1 envelope unflavored gelatin
3/4 c. cold chicken stock
1 tbsp. lemon juice
3/4 c. mayonnaise
1 (6 oz.) can tuna, drained
1/2 c. diced celery
1/2 c. diced carrot

Mix 1/2 cup tomato juice and 1 envelope gelatin; heat and add rest of tomato layer ingredients. Pour into mold and refrigerate. When set, mix chicken stock and 1 package gelatin. Heat to dissolve, then cool.

Add rest of tuna layer ingredients. Pour on top of tomato layer. Refrigerate to set, then unmold.