Reviewed: Feb. 26, 2008

As written, I think this recipe is only 3 stars, but I really wanted a recipe with tuna and rice, so I tried it a second time. The second time, I doubled the soup (cream of mushroom) and tuna and added a splash of milk - to make it a lot creamier. Instead of marjoram I used dill (my favorite spice to combine with tuna) and left out the lemon juice. It was so much better with the revisions, I had to give it a good rating and hope others will try it, since I rarely look at recipes with fewer than 4 stars.

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Reviewer:

AZWILDCATFAN

Cooking Level: Intermediate

Home Town: Kingman, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Apr. 20, 2007

Maybe it's because I used what was on hand, but my husband said this has a "bland aftertaste." It didn't look very good. I used all peas instead of mixed veggies. I used reduced fast soup instead of regular, which might be the reason this needed more salt. Oh and I used instant brown rice. All-in-all, not a keeper.

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