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No-Name-Yet Salad



1 each 16 oz can peeled tomatoes
1/2 cup Chopped onion
1/2 teaspoon Celery seed
4 each Eggs -- hard boiled
2 tablespoons Juice from peeled tomatoes
1 each 6 1/2 oz can tuna -- mashed
2 tablespoons Dill relish
2 tablespoons Mayonnaise (heaping)
1 tablespoon Lea & Perrins
2 teaspoons Poupon or creole mustard
1/4 teaspoon Garlic powder
1 tablespoon Olive oil
Salt -- to taste
2 teaspoons Louisiana hot sauce
2 teaspoons 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.













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