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

Lightly mix tuna, eggs, pickles and radishes.

DRESSING:

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.