Tangy Tuna Cocktail

• 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

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.

chunk ligh tuna, eggs, dill pickle, radish, mustard, lemon juice, white wine vinegar, salt, cayenne pepper, salad oil, parsley, lemon

Taken from www.food.com/recipe/tangy-tuna-cocktail-364410 (may not work)