No-Name-Yet Salad

Servings: 10
Ingredients:

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