Reviewed: Dec. 27, 2012

really great, basic recipe. I always add a bit of relish because I like a little more tang. Also good with a chopped up egg.

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Reviewer:

webbn

Reviewed: Dec. 12, 2012

Okay, I'm not a huge rye bread fan, so I substited sourdough. Other than that, I followed the recipe exactly and my tuna melts turned out amazing. I have made them several times now, and they are sooo good.

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Reviewer:

cookingqueen

Cooking Level: Intermediate

Living In: Davis, California, USA

Reviewed: Dec. 3, 2012

Excellent and easy! Thank you!!!

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Reviewer:

kerstinaurora

Cooking Level: Intermediate

Home Town: Staten Island, New York, USA

Living In: Antwerp, Antwerpen, Belgium

Reviewed: Sep. 25, 2012

OUT-OF-THE-PARK! I use twice as much celery and onion then called for, This is the BEST tuna salid i have EVER tasted, Even if your just making a tuna sandwitch, you will never make it the old way you used to!

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Reviewer:

fluffy

Reviewed: Sep. 20, 2012

Made this last night...first tuna melt I have ever eaten so I can't compare it to others but I must say it was FANTASTIC! It did taste "fishy" which surprised me, not much like tuna salad but it was a good "fishy" taste. I felt like I was eating at a nice seafood restaurant. I used Brownberry whole wheat bread since that is all I had. This will certainly go into my favorite recipe book that I keep. Thank you!

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cyndimac_7

Reviewed: Sep. 3, 2012

The red wine vinegar really adds a whole new flavor.

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senica

Reviewed: Sep. 1, 2012

Very good! I made a couple slight changes due to what i had: i didnt use tomato as i dont like it, used cheddar because i didnt have swiss and i added a small amount of chopped pickled jalapeno to give it a little kick. The red wine vinegar really adds a lot to this! Do not skip it! I really enjoyed this easy lunch!

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Reviewer:

Meli

Cooking Level: Expert

Reviewed: Aug. 9, 2012

My husband actually commented after he took a few bites that this was like restaurant quality! I added a tiny bit more onion to ours and used homemade sourdough bread from our breadmaker since neither of us are a fan of rye but otherwise followed the directions. After seeing some reviewers say the tomato made it soggy i pressed our slices between some paper towels to get the juices out before putting on the sandwich. Next time I'll try to use fresh parsley but the dried worked ok for us. Great recipe! Thanks!

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Reviewer:

SUZEE83

Reviewed: Jul. 16, 2012

Really good. The vinegar is a great idea; don't skip it. Thanks!

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Reviewer:

amymarie

Cooking Level: Intermediate

Reviewed: Jul. 11, 2012

Very bland & dry. Kids HATED it, husband thought it was decent & healthy (which it is). UPDATE: My review was edited to remove my recommended changes..."Could benefit from more mayo, addition of olives to mix & put slice of bacon under tomato b4 topping with second layer of cheese". Hopefully this edit will not be cut as my other review was cut ;-(

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