Reviewed: May 15, 2008

These came together really quickly, but weren't anything special to us. I didn't think the flavors came together, very heavy tuna taste, and mine were salty for some reason. If I were to make again, I would omit the pinch of salt, but I probably won't make again as my toddler wouldn't even touch it. He normally devours all things tuna. Thanks for the new experience though.

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MCRONDA

Cooking Level: Intermediate

Home Town: Tucumcari, New Mexico, USA

Living In: Amarillo, Texas, USA

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Reviewed: Apr. 29, 2008

I thought this was a good sandwich but nothing spectacular. I following the recipe exact. Not sure if I would make again. Very ordinary - sorry

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sthom

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Reviewed: Apr. 19, 2008

This is a great tuna salad recipe. Fat free mayo worked well as did red onion. Will make this again!

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WebsByMegan

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Reviewed: Apr. 7, 2008

I'm not crazy about Tuna, but did enjoy this.

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Marty

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Reviewed: Mar. 28, 2008

Delicious! Who knew a tuna fish sandwich could taste so gourmet! Omitted the celery and added chopped dill pickle according to what I had on hand. Will make again.

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Misty and the Bunnies

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

My family ate these for lunch today, added chopped pickle. Hubby prefered rye and provolone, while my daughter loved it on white with American. Always a favorite. Thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Mar. 21, 2008

Yummy tuna. I did not heat it and it was still really good. I do not know if I have ever had vinegar in my tuna, but it added nice flavor- not overwhelming.

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stephanie

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 3, 2008

I do not eat any kind of salads made with mayo, but these were good. My husband really liked them. I will make them again. I toasted both sides of the bread and they turned out perfect.

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Momof4girls

Cooking Level: Beginning

Living In: Pittsfield, Illinois, USA

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Reviewed: Feb. 26, 2008

I was amazed by how much I liked this recipe. My boyfriend asked for a tuna melt with swiss on rye, and I nearly gagged, but found this recipe which was exactly what he asked for. I hate tuna melts, I hate swiss, and I hate rye bread. Never eat 'em. Still, as requested, I made this recipe almost totally by the book (somehow lost the tomatoes on the way home from the grocery store!), and it was fantastic. The red wine vinegar and onion made the tuna much less bland than what I was used to from homemade tuna, and the swiss and rye were a great combination. This recipe has completely changed my outlook on tuna melts and expanded my taste buds - and it's so simple! If you don't like tomato, this sandwich is still terrific without it - but I will definitely make it again (and again!) and actually bring the tomatoes home next time. This is a fantastic, EASY, and CHEAP lunch.

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Amanda R

Cooking Level: Beginning

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 20, 2008

Add double the celery and an extra Tbsp of chopped onion and this is THE BEST tuna in the whole world! We don't even like tuna all that much. I was just looking for a quicky, easy luch thing one day and POOF, it turned into a dinner once every month (and sometimes more)! If you have some extra Ritz crackers around, this is an awesome after school/work snack for the next day. I have to tell the kids to stop eating it so they don't ruin their dinner. Also, this recipe really only feeds 3 people. We have 2-elementary school kids and 2 parents eating and we have to make a double recipe.

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Cindy

Cooking Level: Expert

Home Town: Yorklyn, Delaware, USA

Living In: Smyrna, Delaware, USA

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Reviewed: Feb. 20, 2008

This is a GREAT! tuna melt. The flavor was wonderful...this is a keeper and will make a great sunday night meal for me & hubby-thank you for the recipe

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debbie

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Reviewed: Jan. 12, 2008

Perfect! Just like the diner! I will defidently make this again

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Cyndi

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Reviewed: Jan. 8, 2008

It was just alright. I made the tuna salad according to the recipe and it came out pretty bland. The final product tasted okay, but I think it was mostly the combination of cheese, tomatoes and bread. I hardly noticed the tuna at all. But I might try it again mess around with some ingredients to give it a little more spunk.

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mking

Cooking Level: Expert

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Reviewed: Dec. 8, 2007

MADE THESE FOR A LARGE GROUP OF FRIENDS AT A COTTAGE AND EVERYONE LOVED THEM!

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DANA FONTANA

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Reviewed: Nov. 21, 2007

I made this tonight as a last minute meal with things that I already had around the house - we paired it with some apples and it was so good that it reminded us of what we have in the restaurant! We didn't use the onion though because we didn't have any but I think I like it better that way. I also just used plain chunk tuna in water instead of the white albacore and it was still delicious.

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AmyR

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Reviewed: Nov. 6, 2007

This might sound crazy, but this is the first time in my life that I have had tuna salad. It always freaked me out as a kid, but I decided I needed to try it now as an adult. It was delicious! I followed the recipe with a few exceptions: I used solid white albacore tuna fillets, half a clove of minced garlic, and red onion (and a little more than 1/4 cup.) I got a loaf of uncut white bread with a hard crust from the bakery that went just perfectly. My first experience with tuna was good, thanks to this recipe, and my boyfriend was impressed! ;)

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