Reviewed: May 3, 2012

I LOVE this recipe for tuna salad. I'm not particular about my measurements and it still tastes amazing every time.

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OrangeSky

Reviewed: May 31, 2011

I cut back the curry to somewhere between 1/4 to 1/8 teaspoon. It was a wonderful!

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mamalovestobake

Reviewed: Apr. 21, 2011

This recipe is AMAZING!!! I'll never eat another regular tuna sandwich again....I only had yellow mustard on hand, but it made no difference. I don't often hand out a 5 star rating, but this deserves it!

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Reviewed: Mar. 27, 2011

What a great change from the average, every-day tuna melts. The apple and curry powder together really work great! I used red onion instead of green onion, gouda instead of cheddar, and didnt use nearly as much of the mayonnaise. I also only broiled for half the written time. The toasted walnuts are fabulous on this too! How wonderful! Thanks Edie!

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KimberlyJ

Cooking Level: Intermediate

Reviewed: Mar. 11, 2011

Excellent!! My girlfriend initially was not excited about it when I told her what I was cooking ... but after her first bite, she devoured it and went back for seconds!!!

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Reviewer:

Chiflada

Cooking Level: Beginning

Reviewed: Feb. 4, 2011

This was very tasty. I made a couple of minor changes based on what I had on hand. I used cubed monterey jack cheese in place of the cheddar and instead of toasted bread I put the tuna mix on pitas. I also added about 1 Tbsp. of finely diced celery to the mix because I had celery to use up and I'm trying to increase my veggie intake. Thanks for the great recipe!

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MISSMOLANE

Cooking Level: Intermediate

Reviewed: Sep. 29, 2010

What a great way to serve boring old tuna and the curry and apple certainly make these into lovely melts. Curry paste (I feels) works better than powder. Will be made over and over again because cut small they make good appetizers.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Jun. 20, 2010

Awesome. Made exactly as written, except without the walnuts (I was out). I didn't think the curry flavor was overpowering at all, but I also let my tuna salad mellow in the fridge for a few hours before using. Actually, this is the only tuna salad I've ever made besides my tried-and-true that I would consider eating on a regular (i.e., non-melty) sandwich. Thanks so much!

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Reviewer:

ZeldaSayre

Cooking Level: Intermediate

Living In: New Paltz, New York, USA

Reviewed: Mar. 22, 2010

These were good. I did make a couple of changes...I had 5 oz cans of tuna and 1 can didn't seem like enough so I used 2 cans, based on some other reviews I halved the curry powder, and I used cashews instead of walnuts, because that's what I had. It turned out very nice. The 3 star rating is because with just 1 can of tuna this would have been a mess of too much everything else.

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