Reviewed: May 14, 2012

I made this exactly according to recipe, only using reduced fat mayonnaise/sour cream. For me, the capers and green olives together made it way too salty. I think if I omitted the capers, it would be perfect. Honestly, it reminds me quite a bit of a Dirty Martini Dip I've made before--only with tuna fish.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 23, 2012

I didn't use the sour cream and it was still delicious.

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Reviewer:

1REFine

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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Apr. 29, 2011

Yummy! I made some for easy lunches this week. The only thing I added was a dash of black pepper. Everything else was the same and it was really good.

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Reviewer:

MRS. GUIDO

Cooking Level: Intermediate

Home Town: Chalmette, Louisiana, USA

Living In: Bogalusa, Louisiana, USA

Reviewed: Feb. 10, 2011

Great flavor and texture. I like the crunchiness in the tuna salad from the almonds and celery. I made tuna melts with this recipe. They were excellent. Whole wheat English muffin slice, a slice of tomato, a heaping serving of the tuna on top of the tomato, then a slice of provolone cheese. Top lightly with dried oregano. Broil for 2-4 minutes, or until top of cheese is brown. Serve with a side salad and alfalfa sprouts.

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Reviewer:

Chris Johnston

Cooking Level: Intermediate

Living In: Punta Gorda, Florida, USA

Reviewed: Nov. 6, 2010

Excellent start to a great recipe...I used it as a base to add other ingredients. I reduced the mayonnaise down to 1/4 c and 1/4 sour cream as it was way too much. Then I added 1 tsp curry powder and 3/4 cup of rinsed canned garbanzo bean. Yum!

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