8 med. carrots, peeled & finely grated
7 oz. tuna, drained & flaked
Capers to taste
Vinaigrette
Lettuce
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 eggs. Makes 2 main course or 4 first course servings.