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No-name-yet salad

Yield: 10 Servings

Ingredients:

• 1 ea 16 oz can peeled tomatoes
• 1/2 c Chopped onion
• 1/2 ts Celery seed
• 4 ea Eggs hard boiled
• 2 tb Juice from peeled tomatoes
• 1 ea 6 1/2 oz can tuna mashed
• 2 tb Dill relish
• 2 tb Mayonnaise (heaping)
• 1 tb Lea & Perrins
• 2 ts Poupon or creole mustard
• 1/4 ts Garlic powder
• 1 tb Olive oil
• 1 x Salt to taste
• 2 ts Louisiana hot sauce
• 2 ts Wine vinegar Chop tomatoes Mix the 1/2 cup onion
• 1/2 tsp celery seed
• 4 chopped hard boiled eggs
• 2 Tbs juice from drained tomatoes

Instructions:

and 2 Tbs dill relish. Add sauce (directions follow). If it is too soupy add some crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really well adding olive oil. Every time you add something beat. Add all ingredients beat the hell out of them. Add to salad. From Justin Wilson's "Outdoor Cooking With Inside Help"

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