Tuna Mousse - cooking recipe

Ingredients

1/2 c. cold water
1 can condensed tomato soup
8 oz. pkg. cream cheese
1 large or 2 regular cans tuna (packed in water)
1 c. celery, chopped
2 Tbsp. onion
1 c. mayonnaise
dash of Worcestershire sauce
2 pkg. Knox gelatine

Preparation

Soften gelatine in cold water.
Heat tomato soup, undiluted. Mash cream cheese, which has been softened at room temperature. Remove soup from heat; add gelatine mixture, then add cream cheese and mix well.
Add remaining ingredients; put in blender and mix well.
Pour into 5 1/2 cup fish mold (grease with mayonnaise). Chill at least 2 hours.
Decorate with cucumber and olives.