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.
Hot and Cold Appetizers, Section 1, Card 14
Tangy Tuna Cocktail
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
Lightly mix tuna, eggs, pickles, and radishes.
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.
Mix dressing lightly with tuna mixture. If you wish, cover and chill 30 minutes to 2 hours to blend flavors.
Serve tuna mixture atop shredded lettuce in shells or seafood cocktail dishes. Sprinkle with chopped parsley. Garnish each serving with a lemon wedge.