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You are here: Home / Appetizers & Snacks / Tangy Tuna Cocktail

Tangy Tuna Cocktail

March 28, 2018 by mgrc Leave a Comment

Here is a way to serve that standby, tuna,as a refreshing first course. Presenting it in handsome shells adds a touch of elegance. You might also serve the salad as a luncheon main dish for 3 to 4 people, adding hot garlic bread and iced tea.

Good served with thinly sliced pumpernickel bread and butter.
For 2 servings: half of the ingredients.
For 8 servings: double the ingredients.

4 servings

Hot and Cold Appetizers, Section 1, Card 14

Print

Tangy Tuna Cocktail

Ingredients

For the salad

  • 1 9 1/4- ounce can chunk light tuna drained and flaked
  • 2 hard-cooked eggs chopped
  • 1/4 cup dill pickles chopped
  • 1/2 cup radishes thinly sliced

For the dressing

  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon salt
  • dash cayenne pepper
  • 2 tablespoons salad oil

Instructions

  1. Lightly mix tuna, eggs, pickles, and radishes.
  2. In a 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 hours to blend flavors.
  4. Serve tuna mixture atop shredded lettuce in shells or seafood cocktail dishes. Sprinkle with chopped parsley. Garnish each serving with a lemon wedge.

Related

Filed Under: Appetizers & Snacks, My Great Recipes, Recipes Tagged With: Appetizer, MyGreatRecipes1981, Tuna

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