No-Name-Yet Salad

Course : Salads
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 lea and perrins
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.

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