Grease a 1.2-litre/2pt fish mould and set aside.
In a large bowl, sprinkle the gelatine over 125ml/4fl oz cold water and leave to stand for 1 minute. Add the boiling water and stir until the gelatine has dissolved completely.
Using a hand-held mixer, blend in the cottage cheese until smooth.
Stir in the lemon juice, garlic powder and salt. Fold in the onions, red pepper, tuna and half of the almonds.
Pour the mixture into the prepared mould, and chill until firm. Before serving, unmould onto a platter and garnish with the remaining almonds.