With olives and onion juice, because of course.
Here’s a take from the July 24, 1957 edition of the Winnipeg (Manitoba) Free Press:
Tomato Tuna Mold
1 tin tomato soup
Heat soup in double boiler. Add cream cheese and beat until smooth. Soften the gelatin in cold water and lemon juice for 5 minutes. Add to soup mixture. Add remaining ingredients. Mold and chill until set. Yield: 12 servings. Serve on crisp greens with cucumber slices and lemon wedges.
From a box sold in East Moline, Illinois.
Tomato Crab (Tuna) Mold
1 Tbsp. unflavored gelatin
1/2 c. cold water
1 can tomato soup
1 Tbsp. lemon juice
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. onion juice
2 (3 oz.) pkg. cream cheese
1/2 c. stuffed olives
1 (10-1/2 oz.) can crab
Soften gelatin in cold water. Heat soup and add gelatin. Add lemon juice, sugar, salt and onion juice. Cool.
Soften cheese. Add soup mixture a little at a time and blend till smooth. Chill till slightly thick.
Fold in olives and crab. Chill in 1 quart mold.