Though another glowing review of this wonderful recipe really isn't necessary, I will offer my modifications. I use reduced fat mayo, and use 50/50 regular and light cream cheese. I find it a bit thick and so I add a half cup of 1% milk. I also double the amount of chopped (frozen and thawed but not drained)spinach. Not squeezing the water out adds additional needed moisture, and reduces prep time and mess. I do splurge though, and use monterey jack cheese, which I mix throughout. I don't add additional salt, since the parm and romano add all the salt needed. I also double (at least) the garlic, and add a pinch of cheyenne. I make this for every holiday, and it is scrumptious!

Reviewed On: Oct. 25, 2008

I have been making this for years, and just looked up the recipe again because I am making it today. My changes: I use sweet onion that I dice and carmelize in butter first, use 50% more tuna, a mixture of jack and sharp chedder,a dash of cayenne, and double the parmesan. Delish!

Reviewed On: Dec. 29, 2007

I made this today and really enjoyed it. I tend to intensify flavors, and this is how I tweaked this: to one lb. linguine I added 4 cans of clams, 3/4 lb. baby shrimp, 1 15 oz. can no sodium diced tomatoes (all I had, I would recommend two or three cans), 12 cloves of minced garlic, 1/4 cup minced onion, 15 oz. can sodium reduced chicken stock, 2 cups minced parsley, 3/4 cup olive oil, NO BUTTER (too much unhealthy fat and sodium-not needed), 2 Tbs. white pepper, 2 tsp. basil, and 1 1/2 cups of parmesan/romano cheese. Decadent, VERY authentic tasting...gourmet...delish!

Reviewed On: Aug. 26, 2007