1 (9 1/4 oz.) can chunk light tuna, drained and flakes
2 hard cooked eggs, chopped
1/4 c. chopped dill pickles
1/2 c. thinly sliced radishes

DRESSING:

1 tsp. Dijon style mustard
1 tsp. each lemon juice and white wine vinegar
1/4 tsp. salt
Dash cayenne pepper
2 tbsp. salad oil
Shredded lettuce
Chopped parsley and lemon wedges if garnish

1. Lightly mix tuna, eggs, pickles and radishes.

2. In small bowl blend mustard, lemon juice, vinegar, salt, and cayenne. Gradually stir in salad oil with a fork until dressing is well blended.

3. Mix dressing lightly with tuna mixture. If you wish, cover and chill 30 minutes to 2 hour to blend flavors.

4. Serve tuna mixture atop shredded lettuce in shells or seafood cocktail dishes. Sprinkle with parsley. Garnish each serving with a lemon wedge.