Ingredients for Tangy Tuna Cocktail
- 2 (5 ounce) cans tuna (drained)
- 2 hard-boiled eggs (chopped)
- 1/2 cup chopped dill pickles
- 1/4 cup thinly sliced radishes
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt
- a pinch of cayenne pepper
- 1/4 cup olive oil
- a bed of shredded lettuce
- 1 tablespoon chopped fresh parsley
- lemon wedges for garnish
- thinly sliced pumpernickel bread (optional)
- butter (optional)
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How to Make Tangy Tuna Cocktail
- Gently combine 2 (5 ounce) cans tuna (drained), 2 hard-boiled eggs (chopped), 1/2 cup chopped dill pickles, and 1/4 cup thinly sliced radishes in a medium bowl.
- In a small bowl, whisk together 2 tablespoons Dijon mustard, 2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1/2 teaspoon salt, and a pinch of cayenne pepper.
- Gradually whisk in 1/4 cup olive oil until the dressing is emulsified and smooth.
- Gently fold the dressing into the tuna mixture.
- Cover and chill for at least 30 minutes (or up to 2 hours) to allow the flavors to meld.
- Serve the tuna mixture atop a bed of shredded lettuce in scallop shells or seafood cocktail glasses.
- Sprinkle with 1 tablespoon chopped fresh parsley.
- Garnish each serving with a lemon wedge.
- Serve with thinly sliced pumpernickel bread and butter (optional).
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
4g
Fat
13g
Carbs
1g
