Tangy Tuna Cocktail - cooking recipe

Ingredients

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

Preparation

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.