Reviewed: Jul. 15, 2009

yummy!!

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Holly

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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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.

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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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.

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Jun. 25, 2009

Oh this was yummy! I used frozen texas toast (garlic butter kind) as the bread, and used parmesan cheese. Wow it was great. Thanks!

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Becky

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Reviewed: Jun. 20, 2009

Delicious.

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jamia

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Reviewed: Jun. 11, 2009

Wow. Very good. Quintessential tuna melt. Only change we made was to use 2 pieces of bread and grill it in a sandwich press.

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BBOMB

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

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Reviewed: May 23, 2009

my husband and I are totally in LOVE with this recipe!! I really like the flavors & textures. He really likes that the tuna salad is not too mayonnaise-y. We use a dill rye and its awesome!

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LexiRob

Cooking Level: Intermediate

Home Town: Enid, Oklahoma, USA

Living In: North Bend, Washington, USA

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Reviewed: May 19, 2009

This was really good, everyone in my family ate it really well. Although we are not crazy about Swiss cheese, I think I will try ot change the cheese the next time around. Definitely a recipe to keep.

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Salafi_Sister

Cooking Level: Intermediate

Home Town: Iron River, Michigan, USA

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Reviewed: May 19, 2009

These were soooo yummy!! I sprinkled the tomatoes with Penzys sandwich sprinkle, added bacon, and used white american because I didn't have any swiss. They were great and an easy lunch!!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: May 12, 2009

Delicious! I was skeptical of the vinegar at first, but what a great touch. The only change I made was to ad more mayo because it seemed to dry for my taste. Thanks for the recipe!

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Nicole

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Reviewed: May 8, 2009

The Tuna Melt was outstanding!! I used Swiss and Cheeder and it gave it a nice kick. I too reduced the amount of Mayo. It would have drowned the Tuna had I followed the recipe. Maybe that is why it is called diner Tuna Melt LOL!!

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Cheri

Cooking Level: Intermediate

Home Town: Warner Robins, Georgia, USA

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Reviewed: May 4, 2009

I don't think I've ever had a proper tuna melt. They aren't really served much where I'm from. So maybe I don't get it. This recipe looks okay and tastes okay, but I was expecting to be blown away after reading others' reviews and I really wasn't. It tasted pretty much like every tuna sandwich I've eaten. Which isn't bad! Just maybe not 'best.'

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caitlincheek

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Reviewed: Apr. 29, 2009

Very nice, tasty...but lacking OOOmph. I loved the presentation, and how well it handled for eating, but the flavor was lacking. It might be that I had only a tomato from Mexico, and being here in Alaska...our tomatoes have NO flavor. I'll have to experiment with this to make up for the lack of an awesome NJ tomato. (having lived in NJ, I KNOW what an awesome tomato is like - and this ain't it). Ideas are welcome...will look back and maybe find some. -LJ

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Laura Jo

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Apr. 29, 2009

I'm sorry, but I found this recipe to be very plain. I think there might be a curse on recipes labeled "Best". The only change I made was using sharp white cheddar and provolone instead of Swiss, and even with the stronger cheeses, I didn't get much out of it besides being a tuna sandwich. On the bright side, for a regular tuna sandwich, it was pretty good, not too far from what I make myself. I'll possibly try this again with more sharp cheese to accent the sandwich. Thanks for the recipe.

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Sarah

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2009

This was a pretty good sandwich but not quite to my liking.

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flatscat

Cooking Level: Intermediate

Home Town: Tomball, Texas, USA

Living In: Bacliff, Texas, USA

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Reviewed: Apr. 23, 2009

I made this for my husband (I hate tuna) and he LOVED IT! Made the recipie exactly as written, however I think it was a little runny. I may add more mayo next time.

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Christina

Cooking Level: Intermediate

Living In: Goldsboro, North Carolina, USA

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Reviewed: Apr. 22, 2009

This is the best tuna sandwich I have ever had. It has changed the way I make tuna sandwiches for good. No longer do I ever load up on the mayo- the vinegar makes it so much better! I'm making it again tonight :)

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Brandy

Cooking Level: Intermediate

Home Town: Glendora, California, USA

Living In: Wilsonville, Oregon, USA

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Reviewed: Apr. 22, 2009

I haven't made this as an open-faced sandwich yet - but it makes a great panini! I used a small amount of chopped green onion instead of regular onion. Brushed a bit of olive oil on the outside of the bread before placing the sandwich in the panini maker for a nice "grilled" look. Easy and delicious.

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SnowShadow

Cooking Level: Intermediate

Home Town: Chilliwack, British Columbia, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Apr. 22, 2009

great sandwich!

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arrdub

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Fremont, California, USA

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Reviewed: Apr. 21, 2009

Very good! We loved this for an easy dinner one night. But if you are feeding more than 1 or 2 people you need more tuna! I used 3 cans for 2 adults and 3 toddlers and it was all gone. I think next time I will ad pickles to.

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