Title: No-Name-Yet Salad
Categories: Cajun Salad Ethnic
Yield: 10 Servings
| 1 | | 16 oz can peeled tomatoes |
| 1/2 | ts | Celery seed |
| 2 | tb | Juice from peeled tomatoes |
| 2 | tb | Dill relish |
| 1 | tb | Lea & Perrins |
| 1/4 | ts | Garlic powder |
| | | Salt, to taste |
| 2 | ts | Wine vinegar |
| 1/2 | c | Chopped onion |
| 4 | | Eggs, hard boiled |
| 1 | | 6 1/2 oz can tuna, mashed |
| 2 | tb | Mayonnaise (heaping) |
| 2 | ts | Poupon or creole mustard |
| 1 | tb | Olive oil |
| 2 | ts | Louisiana hot sauce |
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"