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Carrot Tuna Salad

8 medium carrots, peeled & finely grated
7 oz. Tuna, drained & flaked
Capers to taste
Hard cooked eggs, sliced

Vinaigrette: Whisk together 3 parts of salad oil to 1 part of strong red wine vinegar with Dijon mustard. Salt and pepper to taste.

Salad: Mix together carrots, Tuna, capers and vinaigrette. Refrigerate for several hours to allow flavors to blend. Serve on lettuce and garnish with hard-cooked eggs.

Makes 2 main course or 4 first course servings.

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