Reviewed: Nov. 19, 2009

This was delish! I served mine on toasted english muffins, with swiss loraine cheese and a dash of garlc salt.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

543allston

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 10, 2009

Wonderful recipe that even had my boyfriend happy! Thanks for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Neoqstar

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2009

Very tasty and beautiful in appearance. I used whole grain walnut bread. I didnt have all of the ingredients (no celery, used dried parsley). I also added about 4 dashes of Tabasco and 1/2 tsp of cayenne for kick. Great idea on the layers.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

hotrod_baby68

Cooking Level: Professional

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2009

I had cans of tuna that I wanted to use and this is the perfect recipe. I'm not a fan of rye bread so I used pita instead and it was great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tiffani

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2009

I'm not from Nu Jurzee so I can't compare to any standard, but this was a great recipe. I followed the recipe for 8 servings, fed 4 with the open face sandwhich and my wife ate an excellent tuna salad for lunch most of the work week. Thanks for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

foodwad

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2009

I used red onion and had to sub white vinegar. This was terrific. (I also did just 1 piece of cheese and it was american since we dislike swiss.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2009

The toasted bread and extra cheese makes this a great tuna melt!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JRKCR

Cooking Level: Intermediate

Home Town: Greenwood, South Carolina, USA

Living In: Rotterdam, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 18, 2009

A delicious sandwich.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

St. Pauli Girl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2009

This was a cheap and very tasty meal. We used red onion and added garlic, pickles, lemon juice and dill which made the flavours pop. We also substituted Swiss for Jalapeno Havarti and goat feta on separate sandwiches.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ney

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2009

Very good tuna melt, one of my husband's favorites. The only thing I changed was the swiss cheese to pepper jack and I didn't have the dark bread on hand so I used sour dough. I served it with pickles, olives and baked potato chips.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PIDGE

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2009

Great recipe! The red wine vinegar worked surprisingly well. I did make one alteration and used portobello mushroom caps instead of the rye bread - delicious! Just brush the caps with olive oil and place them under the broiler for about 10 minutes - be sure to turn them halfway through.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rachel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2009

This was exactly what I wanted. I tweaked the recipe slightly.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

meighan_d

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2009

Made this on english muffins. Really enjoyed it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nancy

Cooking Level: Beginning

Living In: Naples, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2009

I liked the tuna base, but it was better cold than warm. I didn't have rye or gyuvere so I just used wheat bread with american singles the first time, then sharp (stinky) cheddar the second time. I found that the stinkier cheese made a much better sandwich; it covered the fishier taste. This was easy to make in the good ol sandwich maker.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2009

This is a very quick and easy recipe to make for a hot summer day. I made this as is except made with white bread and served with plain potato chips. This is definefely a keeper!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lidz1528

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2009

this was the best tuna melt i ever had my husband does not even like tuna that much and he loved it he cant wait to have it again excellent recipe will definitely be making it again

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

nkaman

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2009

My husband and I both thought this was a great tuna melt! The only change I made was to use sweet relish instead of celery, as I'm not a big celery fan. They were super yummy and made for a really quick meal after a long day at work!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carrie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2009

yummy!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Holly

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 4, 2009

Awesome! Only substitutions I made were (based upon what was on hand) to use white bread and sliced grape tomatoes! Yummm.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2009

Although these were good Tuna Melts, they were rather ordinary and did not live up to all the spectacular reviews I read. The best tip I have is to be sure to toast the bread in your broiler about 2 minutes on each side. Then when you top it with the tuna salad, cheese and tomatoes, the bread does not get soggy. ALL in all, I thought this was nothing too special; just an everyday, plain old sandwich.

Was this review helpful? [ YES ]
2 users found this review helpful