No-name-yet salad
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 16 oz can peeled tomatoes |
| ½ | cup | Chopped onion |
| ½ | teaspoon | Celery seed |
| 4 | eaches | Eggs, hard boiled |
| 2 | tablespoons | Juice from peeled tomatoes |
| 1 | each | 6 1/2 oz can tuna, mashed |
| 2 | tablespoons | Dill relish |
| 2 | tablespoons | Mayonnaise (heaping) |
| 1 | tablespoon | Lea & Perrins |
| 2 | teaspoons | Poupon or creole mustard |
| ¼ | teaspoon | Garlic powder |
| 1 | tablespoon | Olive oil |
| 1 | x | Salt, to taste |
| 2 | teaspoons | Louisiana hot sauce |
| 2 | teaspoons | Wine vinegar |
Directions
Chop tomatoes, Mix the ½ cup onion, ½ 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"