Reviewed: May 15, 2012

I really liked it. I added a little bit of jalenpo chopped up...not too much. Just a little for a little kick. It was very good Thank you

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Reviewer:

brooklyn2323

Home Town: Brooklyn, New York, USA

Living In: Arlington, Texas, USA

Reviewed: Dec. 1, 2011

I was really excited to try this recipe but in the end it didn't taste any better than any other tuna salad recipe. I paid $6 dollars for canned crab meat and you couldn't really taste it in the tuna salad. I didn't add the egg or sour cream because I don't really like either. I won't be making this one again.

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Reviewer:

Mrs.C

Cooking Level: Intermediate

Living In: Culver City, California, USA

Reviewed: Sep. 23, 2011

Eh. I cut down the onions and it was still too oniony. And I really like onions. The crab didn't seem to add anything here. Couldn't really taste it. Seemed to be a pretty typical tuna salad that wasn't as good as the ones I've made in the past.

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4 users found this review helpful

Reviewer:

MTCHYG

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Jul. 18, 2011

excellent make a few small changes. didnt have any crabmeat so used seafood salad i had bought at a deli. used 6 green onions in place of white onion and used 1 tablespoon of sweet pickle relish everything else the same.

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Reviewer:

daveo1

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Billings, Montana, USA

Reviewed: Feb. 18, 2011

Didn't use the crabmeat because I didn't have any but I'm anxious to try it! Even so, it was very tasty. Something seems to be missing but I can't quite put my finger on what it could be. Maybe after it marries overnight I'll feel differently. Either way, I'll be happily using this recipe from now on and I'll let you know if I find the missing ingredient :)

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Reviewer:

JENNR8ER

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yucca Valley, California, USA

Reviewed: Nov. 22, 2010

This is the ONLY tuna salad I make now. I have followed the recipe as written and it is delicious but I no longer add the crabmeat since no one can really taste it. I just use less mayo. Also, since some people don't really like it too sweet, I will use mostly dill relish and just a touch of sweet pickle relish. A lot of times, I'll make a double batch because it tastes so much better the next day. It's so yummy that I think I'll make it now and have it for lunch.

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6 users found this review helpful

Reviewer:

Aimee

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Martinez, California, USA

Reviewed: Nov. 21, 2010

My wife and I love this. The relish adds a nice touch, much better that a plain can of tuna and mayo and not that much longer to make.

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Reviewer:

NeilC

Cooking Level: Intermediate

Home Town: Powell, Ohio, USA

Reviewed: Sep. 16, 2010

This was a great tuna recipe. I just used tuna because I don't like crab and I added a couple more eggs and a little more sweet relish. I will make this again!

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Reviewer:

sofifi684

Reviewed: Jun. 12, 2010

Okay, let me preface this by saying I really dislike tuna and the only reason I made this was because my fiancee loves tuna salad. Needless to say I wasn't very optimstic about liking this dish. To my surprise it was wonderful! I didn't think it had a strong tuna flavor (which was to my benefit) and my fiancee really enjoyed it as well. I will make this again.

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Reviewer:

lcollins

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Lafayette, Indiana, USA

Reviewed: Apr. 25, 2010

Oh my god, this is the best tuna salad I have ever tasted. I made it with just a few minor modifications (I reduced the mayonnaise by one-half, increased the tuna by a few ounces, and replaced the two listed relishes with organic zucchini relish). I can't believe how good it is!! Amazing.

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5 users found this review helpful