No-Name-yet Salad

• 1 (16 ounce) can tomatoes, peeled
• 12 cup onion, Chopped
• 12 teaspoon celery seed
• 4 eggs, hard boiled
• 2 tablespoons tomatoes, juice of, peeled
• 1 (6 1/2 ounce) can tuna, mashed
• 2 tablespoons dill relish
• 2 tablespoons mayonnaise (heaping)
• 1 tablespoon Lea & Perrins Worcestershire Sauce
• 2 teaspoons Grey Poupon or 2 teaspoons creole mustard
• 14 teaspoon garlic powder
• 1 tablespoon olive oil
• salt
• 2 teaspoons louisiana hot sauce
• 2 teaspoons wine vinegar

1. 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.
2. Add sauce (directions follow).
3. If it is too soupy, add some crushed saltine crackers.
4. SAUCE:
5. Beat mayonnaise and mustard really well, adding olive oil.
6. Every time you add something, beat.
7. Add all ingredients, beat the hell out of them.
8. Add to salad.

tomatoes, onion, celery, eggs, tomatoes, tuna, dill relish, mayonnaise, worcestershire sauce, creole mustard, garlic, olive oil, salt, hot sauce, wine vinegar

Taken from www.food.com/recipe/no-name-yet-salad-6519 (may not work)