|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Dry sherry||2 Tablespoon|
|Canned tuna||7 Ounce|
|Lemon juice||1 Tablespoon|
|Seasoned salt||1 Teaspoon|
|Dill weed||1⁄8 Teaspoon|
|Cream cheese||8 Ounce|
|Unflavored gelatin||1⁄4 Teaspoon|
|Tomato sauce||1⁄4 Cup (4 tbs)|
|Chicken bouillon cube||1|
Add envelope of gelatin to cold water and let stand 5 minutes.
Set in a pan of boiling water and heat until gelatin is dissolved.
Remove from heat.
Stir in sherry.
Combine tuna, lemon juice, seasoned salt, dill weed, Tabasco and gelatin mixture in blender and blend until smooth, stopping the blender and scraping down with a rubber scraper often.
Add cream cheese, a small piece at a time, and blend after each addition.
Butter a small bowl or mold and press mixture into it.
Chill several hours.
Turn out on serving plate.
Add 1/4 tsp gelatin to tomato sauce and let stand 5 minutes.
Add bouillon cube, set in a pan of hot water and heat until gelatin and bouillon cube are dissolved.
Chill until slightly thickened and pour over pate.
Chill until set.
Serve with Melba toast.
Note: If you don't have a blender, mash the tuna very well with a fork (until it is almost a paste) and blend in other ingredients thoroughly.