Tuna and Radish Salad 

Total time: 15 minutes
    There are still a few radishes left in the markets.  We've had our fill of snacking on them so I added them to this salad.  If you have salad left, it's great on a sandwich!

 Ingredients:

• 6oz (180gr) tuna, drained
• 2 hard-boiled eggs 
• 1/2 cup sliced radishes
• 1/3 cup chopped celery
• 1/4 cup chopped dill pickle 
• 2 tbs snipped chives  substitute 1 tbs dried
• 1 tbs snipped tarragon substitute 1 tsp dried
• 2oz (60gr) lettuce leaves
• Tarragon Vinaigrette:
• 1 tsp Dijon-style mustard
• 1 tsp lemon juice
• 2 tsp white wine tarragon vinegar
• 1 tsp snipped fresh tarragon   substitute 1/2 tsp dried
• 2 tbs salad olive oil

 Instructions:

• Boil the eggs.
• Combine tuna, radishes, celery, pickle and herbs in a medium bowl. 
• Make Vinaigrette: Combine mustard, lemon juice and vinegar in a small bowl and whisk together. 
• Slowly add olive oil, whisking constantly to emulsify. Add tarragon and mix.
• Add Vinaigrette to tuna and mix gently. Set aside until eggs are done and you are ready to finish. 
• Before serving peel and chop eggs.  Add to tuna and mix gently. 
• Arrange lettuce on 2 plates.  Spoon salad in the center of the lettuce and serve.