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Tangy Tuna Cocktail

1 (9 1/2 oz.) can Tuna, drained
1/4 cup chopped dill pickles
2 hard boiled eggs, chopped
1/2 cup thinly sliced radish

Lightly mix Tuna, eggs, pickles and radishes.


1 tsp. Dijon mustard
1 tsp. each lemon juice & white wine vinegar
1/4 tsp. salt
Dash of cayenne pepper
2 Tbsp. salad oil

In small bowl blend well all ingredients. Mix lightly with Tuna mixture. Chill. Serve on top of shredded lettuce. Chill 2 hours.

4 servings

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