Tuna Mousse

I begged this recipe from a former co-worker who got it from her mother who lives in San Diego. Lovely taste. Nice presentation, the tomato soup makes you believe it's Salmon.

• Ready In: 40 mins
• Serves: 10
• Yields: 1 mold

Ingredients

• 2 (1/4ounce) envelopes unflavored gelatin, dissolved in
• 1⁄2 cup cold water
• 1 (15 ounce) can  condensed tomato soup
• 1 (8 ounce) package cream cheese, softened
• 1 (12 ounce) can tuna, water packed, drained
• 1  cup mayonnaise
• 2  tablespoons  white horseradish
• 3⁄4 cup  finely chopped celery
• 3⁄4 cup  finely chopped onion
• 1  teaspoon Worcestershire sauce
•  salt and pepper
•  Tabasco sauce

Directions

1. In a small saucepan heat gelatin in water over low heat, stir until thickened.
2. In a separate large saucepan heat tomato soup, undiluted, and cream cheese, stir constantly until cream cheese melts and mixture is blended.
3. Add gelatin mixture, then set aside to cool.
4. In a large bowl, flake tuna.
5. Fold in mayonnaise, horseradish, celery, onion, gelatin mixture and seasonings.
6. Mix well until smooth.
7. Pour into a fish mold that has been well sprayed with cooking spray.
8. Refrigerate until set, at least 2 hours.
9. Unmold onto serving platter.
10. Serve with crackers.