Reviewed: Feb. 28, 2006

wow...very different and taste great. Used whole wheat bread, no shallots, and american cheese.

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What's for dinner mom?

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

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Reviewed: Feb. 27, 2006

I have to say I was not to fond of the taste when I first tried it. After letting the filling sit in the fridge for a while it tasted better. I added some sliced red grapes and spread it on a toasted whole wheat bagguette. I didn't have any swiss cheese on hand so I sliced some sharp cheddar and it was great. The flavors all blended well together.

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GABESGIRL

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Azusa, California, USA

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Reviewed: Feb. 25, 2006

mmmmmm good. A different tast. I love the walnuts and apple. I reduced the mayo to a 1/4 cup and it was fine.

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GRANDESA

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Reviewed: Feb. 4, 2006

The curry flavor didn't come out as much as I was hoping but this was nonetheless a 5 star recipe. I would probably add a dash more curry next time. And it's true it's even great on crackers! Great healthy lunch to look forward to at work. Thanks!!

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CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 23, 2006

This was delicious, though I used canned chicken instead of tuna. I doubled the recipe (but not the amount of mayo), substituted dried onion for the shallot and pecans for the walnuts, and ommited the celery. I served it on Kaiser rolls instead of crossaints. Next time, I'd probably put in more curry. This is so easy to make and you can really put in whatever nuts and fruit/veggies you want and it is still great. The curry and mustard are what make it so flavorful. The way we ate it, I can't believe the original recipe made four servings!

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JESSICA1467

Cooking Level: Intermediate

Home Town: Oakdale, New York, USA

Living In: Riverhead, New York, USA

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Reviewed: Dec. 28, 2005

I made this for some friends who were coming to lunch. Outstanding! Such a great blend of ingredients, and so much better than regular, bland tuna salad.

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tahiti93

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Reviewed: Dec. 20, 2005

This was great and my husband loved it!!! I will definately make this again. I used 4 cans of tuna in water, added a tbl of oil, doubled the mayo and mustard, and left out the curry. I used the regular amount of remaining ingrediants. I will try the curry next time.

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Smiley OReilly

Cooking Level: Beginning

Home Town: Sikeston, Missouri, USA

Living In: Plano, Texas, USA

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Reviewed: Nov. 23, 2005

It was good! Although, I did NOT add the curry powder- no one in my family likes curry. And It still tasted good!

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THENEWLINDENS

Cooking Level: Intermediate

Home Town: Brenham, Texas, USA

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Reviewed: Sep. 22, 2005

This is a really great recipe. My husband who isn't thrilled about tuna sandwiches loved it and couldn't get enough of it. Thanks for this recipe!

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graceh615

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Reviewed: Sep. 5, 2005

I made this for friends this weekend and everyone thought it was great! I substituted poached chicken breasts for the tuna and used cashews for the walnuts. I also skipped the relish. I served this on rustic bread. Thank you for the inspiration!

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SHIRLEY122

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Reviewed: Aug. 23, 2005

This was a nice change to the regular old tuna salad. It definitely needs a second can of tuna though. I used tuna packed in water and a little less curry because I normally don't like it and it turned out great. I did notice it didn't say whether or not to drain the tuna I did and I think it would have been to runny otherwise. Thanks for the great recipe to get us out of our sandwich rut.

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ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Aug. 16, 2005

I loved this recipe and will definitely make it again! I made a few substitutions. I hate mayo so I used low-fat plain yogurt instead. I used half of a small red onion because I didn't have any shallots. I also followed the recommendation of others who said to add two cans of tuna. My tuna was canned in water so I drained them and then added nearly one tablespoon of extra virgin olive oil to the salad. I served mine on whole-wheat wraps and they were incredible...better than you can get in a sandwich shop!

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KrisSi

Cooking Level: Intermediate

Home Town: Holcomb, Missouri, USA

Living In: Rovaniemi, Lappi, Finland

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Reviewed: Aug. 13, 2005

Yum! I added a little cilantro and didn't use the pickle relish. Loved it!

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TAMRAKAT

Cooking Level: Intermediate

Home Town: Northridge, California, USA

Living In: San Jose, California, USA

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Reviewed: Jul. 21, 2005

Wow! This unusual recipe makes the most exciting & tasty "tuna salad" ever! I followed this recipes exactly, except I did not have any shallots around the house so I omitted them. I really love the taste & crunch of the apples. Great!

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LMM

Cooking Level: Intermediate

Home Town: Whiting, Indiana, USA

Living In: Los Angeles, California, USA

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Reviewed: Jul. 6, 2005

Absolutely delicious! I've made this twice and served it on Date Nut Raisin Bread. I prefer using green onions in place of the shallot, but excellent either way.

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HART4U2

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Reviewed: May 20, 2005

I love this recipe! The only change I made was toasted almonds in place of the walnuts. The croissant and cheese make it even better. Awesome for luncheons and I also make the recipe with chicken or turkey. Very, very good!

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MELLISSAYBARRA

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Wiesbaden, Hessen, Germany

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Reviewed: May 19, 2005

I work at a sandwich shop, already make great tuna, and made this with poached chicken. Made enough for 30 sandwiches, and we sold out in less than two days. Didn't add pickles or shallots, but used red onion, and the rest of the recipe. Have to make more tomorrow.

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MRSK6

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Reviewed: Apr. 29, 2005

Very good and a touch of European dish.

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AJDELAUP

Cooking Level: Expert

Home Town: Slidell, Louisiana, USA

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Reviewed: Apr. 3, 2005

Okay I was hesitant since it is after all tuna salad, with or without great reviews.. but this was really good! It tasted completely different than the standard old tuna salad that I was SO VERY TIRED OF. I used regular white onion instead of a shallot and a mix of light and fat free mayo to reduce the fat. Even with those modifications it was still great, can't imagine how good the full fat version with the added croissant would taste. One thing I would do however (like those before me) is add the extra tuna. It was great without the addition but then you tend to have more stuff then tuna so I would use 9 oz. instead. Whatever your preference it's great either way!

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Kristie

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Reviewed: Mar. 7, 2005

My hubby and I loved this. I don't do fish, so I subbed canned chicken for the tuna. I also prefer pecans instead of walnuts, so I threw those in instead. Will definitely make again.

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