Reviewed: Mar. 15, 2009

This Tuna melt is amazing! My boyfriend and I love it!

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allinvayne

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Reviewed: Mar. 14, 2009

Awesome, we added a little chopped green olives in the tuna.

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James

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Reviewed: Mar. 10, 2009

We loved this! I made with Bumble Bee tuna, no onion, just a splash of vinegar, & added garlic, parlsey & paprika. I made Jerry's on Country White & mine on whole wheat. Broiled 1 slice with cheese & other slice with tuna, then put them together. Use a little less mayo.

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Suzanne

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Reviewed: Mar. 7, 2009

This was great for a quick meal when my child brought an unexpected guest home with her for lunch. I had to make it a little more kid friendly - no onion and no tomatoes. Didn't have red wine vinegar so replaced with cider vineger - an no rie bread so used my homeade honey wheat - recipe from AR. They ate it up and there were no leftovers!

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deathbycanon

Cooking Level: Beginning

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Reviewed: Mar. 4, 2009

This is so so delicious. The only things I did differently were to substitute shred. carrots for the celery and sharp cheddar for swiss. YUMMMM.

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shannon

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 3, 2009

I'd give it 4.5 but my girlfriend gives it four. I personally have never had a tuna melt, as I'm not a huge fan of tuna, but this was awesome. I substituted jalepeno jack cheese and used hoagies instead. Also added more onion and more cucumber. Melts in my mouth. Good recipe. Maybe if I go to Jersey I'll have a real one.

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deifieddanny

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Reviewed: Mar. 3, 2009

Holy Samolians !!! Great recipe ! Didn't have celery so used celery seed to get the idea of the taste, and followed everything else to a T, super quick evening meal after having a big lunch....def a keeper, loved the vinegar addition, next time will make sure I have fresh celery. Thanks for sharing !

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Lin

Cooking Level: Professional

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Reviewed: Mar. 3, 2009

One MAJOR PROBLEM with this recipe.....it doesn't make enough!!!! It was fantastic!!!! Delicious! Can't wait to make it again! It was so easy, and the presentation is nice so I'll be making it for lunch when my parents come to visit next weekend.

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two2luv

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Reviewed: Feb. 26, 2009

Thanks so much for the recipe! I used to live in NJ, and had forgotten about this. I made it for my family for Ash Wednesday and they all loved it!

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HomeCookinMom

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2009

Great taste to the tuna!

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MatthewCA

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: Elk Grove, California, USA

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Reviewed: Feb. 22, 2009

My new favorite tuna melt. I always thought dill was the best, but I love this one even better. The vinegar really makes it, that was new to me. I used low fat mayo, sharp cheddar (half of what recipe called for since it is so rich and full flavored) and served open face on whole grain english muffins.

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cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 22, 2009

Loved this recipe! Didn't have all ingredients on hand but the addition of red wine vinegar is great. Will definetly use again.

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Rocky

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

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Reviewed: Feb. 22, 2009

If I could give this more stars I probably would. Everyone loved them..my kids don't like swiss or rye bread and they loved them. I added pepper, seasoning salt and onion to the tuna! Very tasty!

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Tonya

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Reviewed: Feb. 21, 2009

WOW!! THIS WAS SO GOOD!! Made this as stated with hoggie buns. AWESOME! WIll definatley make again!!

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KAZSIL

Cooking Level: Beginning

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Reviewed: Feb. 20, 2009

I must confess, I never got around to making the melt part of this recipe. My husband and I ended up eating the whole batch with saltines before we could. What an amazingly simple and delicious tuna salad. I can't wait to try it as a melt!

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Kattie

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Reviewed: Feb. 17, 2009

The red wine vinegar was a GREAT idea for reducing the mayo content and enhancing the flavor of the tuna. However, the amount of cheese (2 per slice of toast!) overwhelmed all the other flavors. Next time I'm just putting one slice on top, it should still hold ok if you don't turn it upside down.

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ldsc

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Reviewed: Feb. 16, 2009

This is one of my favorite recipes to make. It's easy to make but delicious :)

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mrs.wright

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Reviewed: Feb. 16, 2009

Oh my gosh, this was so delicious! I made a few changes; substituted onion powder for raw onions, threw in some minced garlic, and didn't use any celery (I didn't have any). I also used low fat mayo and fat free Swiss, but you honestly couldn't tell; that's how great this sandwich was! I also followed other reviewers' tip of toasting both sides of the bread. Whatever you do, do NOT omit the vinegar--it's what makes this sandwich so special! This was seriously one of the best sandwiches I've ever had.

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Buffy

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Reviewed: Feb. 15, 2009

This was great! The bread had a good firmness and the vinegar in the tuna added a really nice touch. I will probably buy a very high-quality swiss next time I intend to make this, though.

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Erin

Cooking Level: Beginning

Home Town: Windsor, Ontario, Canada

Living In: Livonia, Michigan, USA

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Reviewed: Feb. 15, 2009

This is our new way to make tuna melts! We love it! We aren't fan of celery so we skipped that... and because we didn't have the fancy bread, we used regular whole wheat... still turned out very good! This was a keeper!

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