Reviewed: Apr. 5, 2012

This definately needs 2 cans of tuna. I added carrots along with the peas and it was still lacking a bit so I added corn. I would make this with a can of peas/carrots and a can or corn. Either that or a can of mixed veggies. Me and my husband are debating that. Other than that we liked it the way it is.

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Reviewer:

blazingtaz

Cooking Level: Intermediate

Home Town: Ponca City, Oklahoma, USA

Reviewed: Jan. 27, 2012

I added a can of shrimp, drained instead of the tuna, omitted the pimentos & mustard & lemon juice. It was great!

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Janice

Reviewed: Jul. 10, 2011

This is a great recipe. During the summer I make a different salad every week just to have on hand in the fridge. Much less dense than potato salad. I did use the recipe for the dressing I put in my potato salad but other than that everything else was the same. TRY THIS IT'S EXCELLENT.

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curlietop

Reviewed: Jun. 21, 2011

Excellent recipe, especially during the hot summer as a main dish, or a wonderful alternative to potato or macaroni salad. The only change I made was I used canned salmon (skinless/boneless) instead of tuna, otherwise everything else was the same. Good stuff.

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Reviewer:

craftysteph

Cooking Level: Intermediate

Home Town: Bay City, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Sep. 7, 2010

This was a great gluten-free recipe! I would have never thought of replacing rice with noodle because of the big texture difference. However I did use brown whole grain rice rather than white rice.

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Summer Rose

Cooking Level: Expert

Home Town: Traverse City, Michigan, USA

Living In: Muncie, Indiana, USA

Reviewed: Jul. 5, 2010

This was really good!!! I added some chopped boiled eggs, shredded sharp cheddar cheese and chopped carrots. I omitted the pimentos and the peas. I also used some milk to make it creamier. Great substitue for potato or pasta salad!! Thank you, Tracey!!!!

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Reviewer:

GOLDENONE39

Reviewed: Jan. 7, 2010

I never have 9 oz. cans of tuna around, so had the fun of converting this over to a 5 oz. (I don't trust the converter here.) I think I was pretty close. I left out the pimento, which I don't care for, and finely chopped some plain pickle for the relish. Everything else as is. This was pretty good and tasted much like a tuna salad, but I liked that it was moist, unlike a lot of tuna salads. If I make again I'll probably halve the peas. I don't like peas, but they're good for me so I'll take advantage of the opportunity to get them inside me hiding in a spoonful of something else, cause they're kinda inconspicuous that way. :-) But ... too much.

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Reviewer:

Erimess

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Jul. 20, 2009

Hey Tracey -- this was excellent! I made a couple of minor changes to use up stuff on hand. Used some leftover grilled salmon in place of the tuna and couldn't find the pimento that I know is here someplace... so I used green stuffed olives. Served as a main course on leaves of Romaine like a lettuce wrap and it was fantastic! Thank you, Tracey

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Reviewer:

Lost Southern Boy

Cooking Level: Intermediate

Home Town: New Bern, North Carolina, USA

Living In: Long Beach, California, USA

Reviewed: Aug. 14, 2008

This recipe comes together quickly. I used the boil in bag type rice, substituted red pepper for the pimento and added some dijon mustard. No need to add tuna unless you are using it as a main dish. Will make again.

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Reviewer:

Gina

Cooking Level: Expert

Reviewed: Jun. 2, 2008

Since I didn't have pimentos, I used about 1/3 cup salsa instead and omitted the mustard and relish. Turned out pretty good, not stellar. But who expects stellar from tuna, anyway?

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