1 16 oz can tomatoes, Peeled	2 Tbl Juice from tomatoes, Peeled
1 Tbl Lea & Perrins	1 Salt, to taste
1/2 Cup onion, Chopped	1 6 1/2 oz can tuna, mashed
2 Tsp Poupon (or creole mustard)	2 Tsp Louisiana hot sauce
1/2 Tsp Celery seed	2 Tbl Dill relish
1/4 Tsp Garlic powder	2 Tsp Wine vinegar
4 Eggs, hard boiled	2 Tbl Mayonnaise (heaping)
1 Tbl Olive oil

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. 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"