Reviewed: May 25, 2012

I really like this tuna salad. I think the red wine vinegar was a great addition. I will definitely be trying this with different types of cheeses and breads.

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Reviewer:

IMCookinNow

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Denver, Colorado, USA

Reviewed: Apr. 26, 2012

This was so very tasty! I will definitely be making this again and again. I made one small tweek. I roasted the celery and a sweet vidalia onion for about 10 minutes before chopping them so they wouldn't be quite so crunchy in the sandwich. They still had a bit of crunch but were not overpowering the tuna.

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Reviewer:

Jess

Cooking Level: Expert

Reviewed: Mar. 30, 2012

perfect as written! excellent recipe, we loved it, thanks for sharing!

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ECHOQUEEN

Cooking Level: Expert

Living In: North Providence, Rhode Island, USA

Reviewed: Feb. 24, 2012

I took faith in the name "Best Tuna Melt" and had to try even though I didn't see any pickles in the ingredients. I am so so glad I did try. I love the addition of the vinegar. I didn't have red wine vinegar so I used balsamic and it is still wonderful. I can't wait to try with red wine. I don't miss the pickles at all. I made into a toasted sandwich with provolone as I didn't have any swiss. So good. Thank you.

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Reviewer:

Andre M.

Reviewed: Feb. 7, 2012

Tasted great. The kids weren't totally a fan, but my husband and I loved it.

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proudmama

Reviewed: Feb. 3, 2012

Great Lunch meal!!!

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MellieJane13

Reviewed: Jan. 25, 2012

Awesome! The directions lacked stating how far to set the rack below the broiler. I set mine to 5" below the broiler. Thanks CookinGirll!

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Reviewer:

Dale

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Alexandria, Minnesota, USA

Living In: Centennial, Colorado, USA

Reviewed: Jan. 24, 2012

Waaaaayyy yummy!

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Reviewer:

momoeight

Reviewed: Jan. 24, 2012

best tuna melt ever! followed the recipe exactly and it's a winner as is!

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Reviewer:

6peoplesearch

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Savannah, Georgia, USA

Reviewed: Jan. 14, 2012

This was so good, and my husband said it was the best tuna melt he had ever had. I followed the recipe with the following exceptions: added 1 clove of garlic to the tuna, used low fat mayo, used 1 teaspoon of dried parsley instead of 1 tablespoon of fresh, and used provolone cheese instead of swiss. Also, I had made Jo's Rosemary Bread (from this website) earlier in the week in my breadmaker. Used that bread for these sandwiches instead of rye. I also followed another reviewers suggestion and broiled the bread on both sides for 1-2 min before adding the tuna and stuff. Wonderful. Will make many times again.

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