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No-name-yet salad

Yield: 10 servings

Ingredients:

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