1 lg. can light tuna, water packed
2 hard cooked eggs
1/4 c. chopped dill pickles
1/2 c. thinly sliced radishes
Shredded lettuce

DRESSING:

1 tsp. Dijon style mustard
1 tsp. lemon juice
1 tsp. white wine vinegar
Dash cayenne pepper
2 tbsp. salad oil

Mix tuna, eggs, pickles, and radishes. In 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. Serve atop shredded lettuce on salad plates chilled. Garnish with fresh parsley and lemon wedge. Great with pumpernickel crackers.