 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Here is a way to serve that standby, tuna, as a refreshing first course. Presenting it in handsome shells adds a touch of elegance. You might also serve the salad as a luncheon main dish for 3-4 people, adding hot garlic bread and iced tea. Deliciossso!!! Ingredients:
1 (9 1/2 ounce) can chunk ligh tuna, drained and flaked |
2 hard-cooked eggs, chopped |
1/4 cup dill pickles, 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 |
Directions:
1. Lighly mix tuna, eggs, pickles and radishes.
2. 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.
3. Serve tuna mixture a top shredded lettuce in shells or seafood cocktail dishes. Sprinkle with parsley. Garnish each serving with a lemon wedge.
4. Good served with thinly sliced pumpernickle bread and butter.
|
|