No-Name-Yet Salad

1 ea 16 oz can peeled tomatoes

1/2 c Chopped onion

1/2 t Celery seed

4 ea Eggs, hard boiled

2 T Juice from peeled tomatoes

1 ea 6 1/2 oz can tuna, mashed

2 T Dill relish

2 T Mayonnaise (heaping)

1 T Lea & Perrins

2 t Poupon or creole mustard

1/4 t Garlic powder

1 T Olive oil

1 x Salt, to taste

2 t Louisiana hot sauce

2 t 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. From Justin Wilson`s "Outdoor Cooking With Inside Help"