Reviewed: Aug. 30, 2007

Really good. I use balsamic vinegar instead of red wine.

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Reviewed: Aug. 20, 2007

I thought this was just ordinary. I followed the recipe closely except for adding some chopped, seeded cucumber to the salad mixture. I liked the idea of the vinegar, but I really couldn't taste it much in the finished dish. I guess I missed the sweet pickle relish, hardboiled egg and seasonings I usually put in my tuna salad. Thanks for the recipe, but I think I'll stick with my old standard for future tuna melts.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 14, 2007

I had never heard of a tuna melt until I read this recipe. I had to make a few minor changes to suit the ingredients on hand, but was it ever good. We'll be eating these a lot from now on, I'm sure.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 8, 2007

I'm a long time tuna melt fanatic, and a Jersey diner addict. This recipe is the first I've found outside of 24hr Greek diner that lives up to my standards and exceeds them. Brilliantly done. As a personal taste, I use a little bit less mayo. Great work!

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James Tomasino

Cooking Level: Beginning

Home Town: Shamong, New Jersey, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 30, 2007

Great recipe! Plus it's quick and easy!

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DRTHOMPS

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Reviewed: Jul. 20, 2007

we really liked this! I spiced it up with some pepper jack cheese and dijon mustard :o)

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Dawnitopia

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Jun. 15, 2007

This was good. Thanks.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: May 24, 2007

One of the best tuna melts my husband and I have ever had - we love it! I use whole grain bread instead of rye bread and american cheese instead of swiss. Tastes delicious! I've made this recipe 3 times in the past 2 weeks already! Great with chips and fresh carrots and celery.

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sarahcasey

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Reviewed: May 5, 2007

Excellent! Everyone in my family loved it, including picky eater grandmom. I doubled the celery (try to sneak in as many veggies as possible for my 5 year old) and used cilantro instead of parsley since we have some growing in the yard. I also followed another reviewers advice and added 1 tsp Dijon mustard.

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BEL

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Reviewed: Apr. 21, 2007

These were very good. I used different cheeses to each family member's taste. I also used Texas toast bread, since I didn't have any Rye on hand.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Apr. 5, 2007

It was very good and gobbled up by all. Could have used just a little bit more zing, but don't have a clue what. Will definetly make again.

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SCOOPSTER4U

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Reviewed: Mar. 30, 2007

My husband an I had this last night. It was really good. We added more onion and celery (our own preference).

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Kim C

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Bowie, Maryland, USA

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Reviewed: Mar. 20, 2007

This recipe is perfect, but I added a TSP of Dijon Mustard to give it a little kick.

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Sophie

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Pensacola, Florida, USA

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Reviewed: Mar. 12, 2007

Very yummy!

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Mar. 11, 2007

Awesome. I loved the addition of the vinegar.

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CPolencheck

Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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Reviewed: Feb. 4, 2007

Excellent! I made this with both swiss & sharp cheddar cheese & the cheddar cheese got more votes! I also used english muffins versus bread, which was very yummy! Will definately make again!

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KAYCEEBUM

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2007

This was great for a busy weeknight. I had everything in my pantry and needed to use up some rye bread and swiss cheese left from patty melts. I modified the cooking method and buttered the bread and put them down on a stovetop grill and then placed cheese on each side. I heated the tuna mixture in the microwave and spread it over one side, topping with the other cheese toast. (I didn't add the tomato.) Then I turned the sandwich several times to grill it. Tasted great again the second time a few nights later. Makes 5 generous sandwiches.

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ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

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Reviewed: Jan. 22, 2007

I signed up for the site just to be able to give this recipe a 5. Wow!

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crames

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Reviewed: Jan. 8, 2007

TOTALLY AWESOME!!!!!!

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krysten

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2007

My husband says this is a keeper! I gave it 4 stars because I modified it to our tastes. Added 1 Tbsp. sweet relish and used jalapeno monterey jack cheese on italian loaf bread. Then I grilled it in my cast iron pan.

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