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

Soften gelatin in cold water. Heat soup to boiling. Add gelatin mixture stirring to dissolve. Stir in mayonnaise, lemon juice and mustard. Chill until partially set; fold in tuna, celery and cucumber and peppers or mango. Turn into an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan or dish. Chill until firm. Trim with pimento strip. Serves 8.