1 six-ounce can troll-caught albacore, drained and flaked
1 15-ounce can black-eyed peas, rinsed and drained
6 tablespoons olive oil
3 tablespoons fresh lime juice
Cayenne pepper
8 large radishes, sliced
1/2 cup chopped fresh cilantro
1/2 cup chopped onion
1/2 cup chopped pitted brine-cured olives
Lettuce leaves
2 hard-boiled eggs, thinly sliced
2 plum tomatoes, thinly sliced

Whisk oil and lime juice in small bowl to blend. Season dressing to taste with cayenne, salt and pepper. (Can be prepared 3 hours ahead. Cover and let stand at room temperature.) Combine albacore, peas, radishes, cilantro, onion and olives in medium bowl. Toss with enough dressing to season to taste. Arrange lettuce on platter. Mound salad in center. Garnish with alternating slices of eggs and tomatoes.

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