2 env. unflavored gelatin
1/2 c. cold water
1 can condensed cream of celery soup
1/4 c. lemon juice
1 tbsp. prepared mustard
1 tsp. salt
Dash pepper
1 c. mayonnaise or salad dressing
2 (6 1/2 oz.) cans (2 c.) tuna, flaked
1 c. chopped celery
1/2 c. grated cucumber
1/4 c. chopped green pepper

Soften gelatin in cold water. Heat soup just to boiling; add gelatin and stir to dissolve. Stir in lemon juice, mustard, salt and pepper. Chill until partially set. Add mayonnaise. Fold in celery, cucumber, tuna and green pepper. Pour into loaf pan. Chill firm. Unmold. Makes 8 servings.