| Prep Time: 20 mins | Cook Time: 120 mins | Total Time: 140 mins |
| Serves: 4 servings |
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 or 4 people, adding hot garlic bread and iced tea.
From: My Great Recipes, 1981
INGREDIENTS
| 9¼ | oz | chunk light tuna, drained, flaked |
| 2 | eggs, hard-cooked, chopped | |
| ¼ | c | dill pickles, chopped |
| ½ | c | radishes, thinly sliced |
| 1 | t | dijon mustard |
| 1 | t | lemon juice |
| 1 | t | white wine vinegar |
| ¼ | t | salt |
| dash cayenne pepper | ||
| 2 | T | light oil |
| chopped parley for garnish | ||
| lemon wedges for garnish |
STEPS
- 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 mins – 2 hrs to blend flavors.
- Serve tuna mixture atop shredded lettuce in shells or seafood cocktail dishes. Sprinkle with parsley. Garnish each serving with a lemon wedge.
TIPS
- Good served with thinly sliced pumpernickel bread and butter.
My Notes
This tuna salad recipe is good as long as you like eggs. I am not a super big egg person, but as long as I added a bit more lemon and cayenne, it was palatable. Cayenne solves all my problems.
This recipe would be a great use for those leftover easter eggs, when you’re tired of egg salad itself. You might end up with 🌈 RAINBOW 🌈 tuna salad, but I’m sure you can look past that if you’re looking at a carton full of hard-boiled dyed eggs.
Honestly, I wonder how often they were eating oysters back in the day that serving tuna salad on the half shell was done and appreciated.
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