16 oz Can peeled tomatoes
1/2 ts Celery seed
2 tb Juice from peeled tomatoes
2 tb Dill relish
1 tb Worcestershire sauce
1/4 ts Garlic powder
Salt; to taste
2 ts Wine vinegar
1/2 c Onion; chopped
4 Eggs; hard boiled
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 ts celery seed, 4 chopped
hard boiled eggs, 2 tb juice from drained tomatoes, and 2 tb 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.
Recipe by Outdoor Cooking With Inside Help by Jusin Wilson
