1 can of tuna in water La Sirena

  • 4 servings
  • 50 minutes
  • United States
  • 1 can of tuna in water La Sirena, drained
  • 2 hard-cooked eggs, chopped
  • 1⁄4 cup dill pickle, chopped
  • 1⁄2 cup radish, thinly slice
  • 1 teaspoon mustard, Dijon-style
  • 1 teaspoon lemon juice
  • 1 teaspoon white wine vinegar
  • 1 teaspoon salt
  • Cayenne pepper, to taste
  • 2 tablespoons salad oil
  • 2 cups lettuce, shredded
  • 1⁄4 cup parsley, finely chopped
  • 1 lemon, cut in wedges


Lighly 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 minute to 2 hours to blend flavors.


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

Good served with thinly sliced pumpernickel bread and butter.