Reviewed: Mar. 11, 2012

Pretty good for a no mayo tuna salad. I did use a couple dollops of thick greek style plain yogurt tho as a kind of glue. I also didnt use sweet pickles, as they had a bit to much carbs (sugar) for my application of this meal, so I added 2 tsp of sugar to sweeten it.

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Reviewer:

NewJak

Cooking Level: Beginning

Home Town: Thunder Bay, Ontario, Canada

Reviewed: Mar. 8, 2012

I love this recipe for including the proper method for hard-cooked eggs, but I think there are too many of them. I used 3 5-oz cans of tuna, all other things as written, and it's still a lot more salad than tuna.

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Reviewer:

nwmn

Cooking Level: Intermediate

Home Town: Florence, Alabama, USA

Living In: Louisville, Kentucky, USA

Reviewed: Nov. 23, 2009

I had this for lunch today only I modified it a little bit. Instead of bread and butter pickles I used Mt.Olive Dill Salad Cubes and omitted the salt. It was very good on whole wheat bread. I will be making this often.

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Reviewer:

FIZZYBABY

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Mebane, North Carolina, USA

Reviewed: Oct. 24, 2009

Put it on a bed of spinach and eat as a "salad" (hence the name of this thing) if you have a hard time keeping the ingredients together. If you're goal is eating healthier you could skip the bread anyhow.

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Reviewer:

LouisvilleHugger

Living In: Louisville, Kentucky, USA

Reviewed: Oct. 20, 2009

This tuna salad may not be the best tuna salad ever but since my husband doesn't like mayo, it is great! He really likes it and it's easy to make just a little messy.

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Reviewer:

steph

Reviewed: May 4, 2009

Very easy. I plan on using this recipe and ditch the mayo for good. I did add one can of corn just to add to the crunch. What a great recipe.

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Reviewer:

Princess sandra

Cooking Level: Intermediate

Reviewed: Apr. 19, 2009

I thought this was lacking a bit of flavor, so I added more chopped pickle and mustard. i did not have any problem with not having a binder bc I accidently processed the egg and pickle a bit too long, which gave me a weird mix that was kinda chunky but not really, and had some liquid to bind. I might try this again with less eggs--it seemed like too many eggs. Of course, couldve been my fault since I processed so long. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Feb. 6, 2008

I think this is a great, healthy alternative to the fat-laden mayo versions, especially since I don't care for the low-fat or fat-free varieties. I sometimes add lemon pepper and green onion, just for added flavor. For more crunch, I sometimes add chopped celery.

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