|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||1⁄4 Cup (4 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Lemon juice||2 Tablespoon|
|Celery stalks||2 Medium, chopped|
|Green pepper||1 Small, chopped|
|Canned tuna||9 1⁄4 Ounce, drained (1 Can)|
|Whipping cream||1 Cup (16 tbs)|
|Hard-cooked eggs||3 , cut into fourths|
|Salad greens||1⁄2 Cup (8 tbs)|
Sprinkle gelatin on cold water in 2-quart bowl to soften; gradually stir in boiling water.
Stir in cream cheese, lemon juice and salt until cheese is melted and mixture is smooth.
Stir in celery, green pepper and tuna.
Beat whipping cream in chilled 2-quart bowl until stiff; fold in tuna mixture.
Pour into ungreased 9 x 5 x 3-inch loaf pan or 7-cup mold.
Refrigerate until firm, at least 1 hour but no longer than 48 hours.
TO SERVE: At serving time, unmold Tuna Mousse on salad greens.
Arrange eggs, tomatoes and lemon wedges around mousse.