Tuna and Radish Salad Time: 15 minutes
2 cans tuna 6 oz (190gr) or 1 large can
2 hard-boiled eggs
1/2 cup sliced radishes
1/3 cup chopped celery
1/4 cup chopped dill pickle
2 tbs snipped chives
1 tbs snipped tarragon
lettuce leaves
Tarragon
Vinaigrette
Boil the eggs. Combine tuna, radishes, celery, pickle and herbs in a medium bowl. 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. Spoon onto lettuce leaves on small plates and serve.
Note: You will probably have some left - I think this really serves 3 or 4 but I like it so... I have the leftovers on a sandwich for lunch the next day or with lettuce in a salad - assuming I get there before you-know-who.
Tarragon Vinaigrette Time: 5 minutes
1 tbs Dijon mustard
1 tbs lemon juice
2 tbs white wine tarragon vinegar
1 tsp snipped fresh tarragon
1/4 cup olive oil - the good stuff
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.
Cooking for Two? Or more?
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