No-name-yet Salad

Ingredients

• Servings: 10
• 1 (16 ounce) can tomatoes, peeled
• 1/2 cup onion, chopped
• 1/2 teaspoon celery seed
• 4 eggs, hard boiled
• 2 tablespoons tomatoes, juice of, peeled
• 1 (6 1/2 ounce) can tuna, mashed
• 2 tablespoons dill relish
• 2 tablespoons mayonnaise (heaping)
• 1 tablespoon lea & perrins worcestershire sauce
• 2 teaspoons grey poupon or 2 teaspoons creole mustard
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
• salt
• 2 teaspoons louisiana hot sauce
• 2 teaspoons wine vinegar

Recipe

• 1 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.
• 2 add sauce (directions follow).
• 3 if it is too soupy, add some crushed saltine crackers.
• 4 sauce:
• 5 beat mayonnaise and mustard really well, adding olive oil.
• 6 every time you add something, beat.
• 7 add all ingredients, beat the hell out of them.
• 8 add to salad.