TANGY TUNA COCKTAIL

1 large (9 1/4 oz) can chunk light tuna, drained, flaked
2 hard cooked eggs, chopped
1/4 cup chopped dill pickles
1/2 cup thinly sliced radishes
FOR THE DRESSING:
1 tsp dijon style mustard
1 tsp each lemon juice and white wine vinegar
1/4 tsp salt
dash cayenne pepper
2 tbsp salad oil
shredded lettuce
chopped pasley and lemon wedges, for garnish

Lightly mix tuna, eggs, pickles and radishes; set aside.

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. If you wish, cover and chill 1 to 2 hours for flavors to blend.

Serve tuna mixture atop shredded lettuce in shells or seafood cocktail dishes. Sprinkle with parsley. Garnish each serving with a lemon wedge.

Good served with thinly sliced pumpernickel or garlic bread.