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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 (16 ounce) can tomatoes, peeled |
1/2 cup onion, chopped |
1/2 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 |
1/4 teaspoon garlic powder |
1 tablespoon olive oil |
salt |
2 teaspoons louisiana hot sauce |
2 teaspoons wine vinegar |
Directions:
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.
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