Recipe: Tuna and Egg Salad (using carrot, radish and pickle)

TUNA AND EGG SALAD

4 eggs
1 tablespoon pickle juice
1 tablespoon lemon juice
1/4 cup regular mayonnaise
1/4 cup reduced-fat mayonnaise
1/8 teaspoon ground celery seed
1/8 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large carrot, peeled and diced
4 radishes, chopped (1/2 cup)
2 medium-size sweet pickles, chopped (about 1/2 cup)
2 cans (6 ounces each) tuna in water, drained
3 cups shredded iceberg lettuce
Mini pita bread OR English muffins (optional, for serving)

Place eggs in medium-size saucepan. Cover with water by 1 inch. Bring just to boiling. Remove from heat. Let stand 15 minutes.

Meanwhile, combine pickle juice, lemon juice, regular and reduced-fat mayonnaise, celery seed, red pepper, salt and black pepper in medium-size bowl. Add carrot, radish, pickles and tuna; stir to break up tuna; set aside.

Pour off hot water from eggs; run under cold water until cool to touch. Peel eggs; coarsely chop. Add to tuna mixture.

Serve with shredded lettuce and pitas or English muffins.

Makes: 6 servings
From: Recipelink.com
Source: Recipe pamphlet (magazine tear-out): Family Circle Magazine, June 20, 2000