I made this last night for my boyfriend and I's anniversary dinner and we both loved it. Here are a few adjustments that I did: 1. I used both a tuna steak and a tuna medallion. They were both probably about an inch thick so they had to cook much longer than the suggested time in the recipe. 2. I used more lime juice and less garlic and olive oil in the marinade. 3. Spices are expensive and you often only use them once or twice so instead of going out and buying the ones I didn't have I just made due with what was in my cabinent (I only used salt, pepper, paprika, garlic powder, and thyme)...the rub was still AMAZING. 4. Also, to make the mango salsa requires pricey produce and believe it or not, most grocery stores will carry pre-made mango salsa so I bought that instead! 5. I recommend rice as a side dish. It goes really well the grill taste of the tuna as well as the sweetness of the salsa. Thank you so much for this recipe!!

Reviewed On: May 18, 2010

Delicious! I followed the recipe exactly for the first batch and my only complaint was that they were a little crisp around the edges, so the next batch I only cooked for 16 minutes and they were perfect. I was also a little reserved at rolling the cookie around in the sugary mixture, but it all sinks in while the cookies bake so there isn't really any sugar on the surface. Thanks for the great recipe!

Reviewed On: Jan. 18, 2010

Although simple and quick, this soup is too thick and bland. I have another recipe that I swear by, but it uses a lot of ingredients and takes a while to cook so I decided to try this alternative. I did not use the bacon and I adjusted the recipe to yield just 1 quart. To me, it tasted like plain mashed potatoes (it had the consistency of it too!)

Reviewed On: Jan. 15, 2010