2 (6 1/2 or 7 oz.) cans chunk tuna, drained
1/2 lb. cream cheese, softened at room temp.
1 c. mayonnaise
1 can tomato soup
1 green pepper, chopped
1/2 onion, chopped
2 celery stalks, chopped
2 env. unflavored gelatin
1/2 tsp. lemon juice

Heat soup, then mix well with cream cheese, mayonnaise, vegetables and lemon juice. Chop the tuna and add to mixture. Dissolve gelatin in 1/2 cup cold water, then pour in 1/4 cup hot water. Add to mixture, blend and pour into shaped mold. Refrigerate. To unmold, loosen sides with knife or spatula, dip halfway in hot water, place plate upside down and turn. Better if made 1 day in advance.