No-Name-Yet Salad

Course : Cajun
Serves: 10
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16 ounces peeled tomatoes
1/2 cup chopped onion
1/2 teaspoon celery seed
4 large eggs -- hard boiled
2 tablespoons juice from peeled tomatoes
6 1/2 ounces tuna -- mashed
2 tablespoons dill relish
2 tablespoons mayonnaise -- (heaping)
1 tablespoon Worcestershire sauce
2 teaspoons Poupon or Creole mustard
1/4 teaspoon garlic powder
1 tablespoon olive oil
1 teaspoon salt -- to taste
2 teaspoons Louisiana hot sauce
2 teaspoons wine vinegar

Preparation / Directions:

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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