Recipe - No-Name-Yet Salad

1 16 ounce can peeled tomatoes
One half teaspoon Celery seed
2 tablespoon Juice from peeled tomatoes
2 tablespoon Dill relish
1 tablespoon Lea & Perrins
One fourth teaspoon Garlic powder
Salt, to taste
2 teaspoon Wine vinegar
One half cup Chopped onion
4 Eggs, hard boiled
1 6 One half ounce can tuna, mashed
2 tablespoon Mayonnaise (heaping)
2 teaspoon Poupon or creole mustard
1 tablespoon Olive oil
2 teaspoon Louisiana hot sauce

Chop tomatoes, Mix the One half cup onion, One half 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"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip