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chunk ligh tuna eggs dill pickle radish mustard lemon juice white wine vinegar salt cayenne pepper salad oil parsley lemon
Viewed: 95 - Published at: 4 years agoIngredients
- 1 (9 1/2 ounce) can chunk ligh tuna, drained and flaked
- 2 hard-cooked eggs, chopped
- 1/4 cup dill pickle, chopped
- 1/2 cup radish, thinly slice
- 1 teaspoon mustard, dijon-style
- 1 teaspoon lemon juice
- 1 teaspoon white wine vinegar
- 1 teaspoon salt
- cayenne pepper, to taste
- 2 tablespoons salad oil
- 2 cups lettuce, shredded
- 1/4 cup parsley, finely chopped
- 1 lemon, cut in wedges
Method
- Lighly mix tuna, eggs, pickles and radishes.
- In a small bowl blend mustard, lemon juice, vinegar, salt, and cayenne. Gradually stir in salad oil with a fork until dressing is well blended. Mix dressing lightly with tuna mixture. If you wish, cover and chill 30 minute to 2 hours to blend flavors.
- Serve tuna mixture a top shredded lettuce in shells or seafood cocktail dishes. Sprinkle with parsley. Garnish each serving with a lemon wedge.
- Good served with thinly sliced pumpernickle bread and butter.
