Reviewed: Jun. 17, 2007

Strange combination of ingredients, but it was really tasty. I omitted the curry, only because I don't like it.

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CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

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Reviewed: Jun. 4, 2007

I've been using this recipe for 4 years now. I hardly ever make tuna salad sandwiches any other way. Sometimes I add pecans or grapes for an added twist. This week I plan on adding pasta to make a salad instead of a sandwich filling. This is a great recipe, the curry adds a wonderful kick.

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Nixy

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Reviewed: May 15, 2007

I served this to my mother and grandmother for mothers day. They thought it was such a special treat, and it was!! The apples, nuts, celery and curry are such a wonderful and interesting flavor. I absolutely loved it, and so did my guests. The sandwiches also looked beautiful piled high on a pretty platter.

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princesslane

Cooking Level: Intermediate

Home Town: Belfair, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: Apr. 3, 2007

This was very tasty. Left out the nuts because of a guest with allergies, but will definitely add them in next time. Used fontina cheese instead of the swiss which was a nice change.

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Kristi K.

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2007

Absolutely fantastic. I'm NOT a fish fan but since I gave up meat for lent I've had to be creative. Now I just wish I'd tried this recipe a lot earlier. I cannot overstate how wonderful this is!

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KITNROSE

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Reviewed: Mar. 13, 2007

This was great! I used non-fat yoghurt instead of mayo and made it a very light salad. I also used baguette bread instead of croissant.

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MARIBEL86

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Reviewed: Feb. 4, 2007

I made this exactly like the recipe but left out the shallot because I couldn't find any at our store. Next time I hope to try it with that in it. My husband and kids loved it! I was worried about the mustard but it gave it a nice tangy flavor. The cumin was great in it also. Thanks for the recipe!

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Jessica

Cooking Level: Expert

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Reviewed: Jan. 21, 2007

Great tuna- very chunky

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LIBBYLANE

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Reviewed: Dec. 1, 2006

okay, okay I couldn't submit this with out a rating--just a nice adaptation to this recipe that is good this time of year! I substituted left over turkey for the tuna and used a green onion instead of a shallot as I am out of shallots. As per my own preferance for chicken salads, I also added some powdered chipotle pepper. YUM! This is a very adaptable recipe and I look forward to using some more left over turkey to make a new batch only this time with pecans instead of walnuts as I feel that pecans go better with turkey (and I love pecans!)

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Michelle

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2006

I was a little skeptical considering the ingredients, especially the mustard (have never used it in tuna salad!)but it so so delicious! My husband really loves it. Made it on large croissants with crisp lettuce and pepper jack cheese for our first boat fishing outing and they were wonderful! Thanks Darra for a great, creative recipe.

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MOBETTA

Cooking Level: Expert

Home Town: Pueblo, Colorado, USA

Living In: Arvada, Colorado, USA

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Reviewed: Aug. 2, 2006

What a hit this was. I did add a bit more curry and a touch of cumin.

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Marilyn S.

Cooking Level: Expert

Living In: Cowichan Bay, British Columbia, Canada

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Reviewed: Jul. 19, 2006

This is the BEST tuna sandwich filling ever! The Granny Smith apple, shallot, and walnuts make this recipe special. I used a tablespoon of curry powder because its one of my favorite spices. It tastes even better the next day. Thanks Darra!

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always_hungry

Cooking Level: Expert

Home Town: North Charleston, South Carolina, USA

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Reviewed: Jul. 19, 2006

This was a very good version of tuna salad. I used some finely chopped onion instead of the shallot and I used a little less mayonnaise, but those were the only changes I made. I'll make this one again!

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TROUZER

Cooking Level: Expert

Living In: Burlington, North Carolina, USA

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Reviewed: Jun. 24, 2006

I had leftover turkey so I tried using it instead of the tuna- wonderful! I also added red grapes and left out the curry. It was so good I used it for a party as a salad, lining the bowl with lettuce leaves and there wasn't a drop left. Everyone wanted the recipe!

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motherof5

Cooking Level: Expert

Home Town: Castro Valley, California, USA

Living In: Maple Valley, Washington, USA

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Reviewed: Jun. 10, 2006

Very good. I have never even heard of this before, though my husband has. I was a bit leary of adding the apples but it was delicious. I think next time we might use a bit less apples and a bit more tuna, and maybe add some hard boiled eggs.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: May 14, 2006

I served this tuna salad as part of a brunch with mini croissants and didn't make it as a sandwich. Excellent flavor, everyone at the party raved over it. I don't have any alterations to this recipe except that I didn't eat it as a sandwich with the cheese on top.

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RBENEKE

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Reviewed: Apr. 17, 2006

This was great! My boyfriend LOVED it, and asked me to make a big batch for our camping trip next week. I ommited the celery (don't like it), but followed everything else exactly. This will become my new tuna recipe.

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CCMEAR

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Reviewed: Apr. 12, 2006

My boyfriend asks for more! I make this recipe once a week. I scale it to 8, and he's good for the rest of the week. I love it myself. It's great going from a regular tuna salad to a fast and tasty kick tuna salad. Thank you!

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NiKKi

Cooking Level: Intermediate

Home Town: Essen, Nordrhein-Westfalen, Germany

Living In: Oshawa, Ontario, Canada

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Reviewed: Apr. 5, 2006

I made this with Viennese bread instead of croissants. I didn't much care for the celery, but everything else worked well. Would be great for a summer picnic. Thanks, Darra!

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