Reviewed: Jun. 18, 2011

Very very good. Thank you for the recipe. My husband LOVES tuna and this is a nice change from the regular tuna salad. I did not have a carrot so shredded a yellow squash from the garden. Still good. :)

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2 users found this review helpful

Reviewer:

MyAngieCookin

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Center, Texas, USA

Reviewed: Jan. 30, 2011

Love this recipe, fast, delicious and healthy!!! Plus a warm dish for winter.

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4 users found this review helpful

Reviewer:

TammiK

Reviewed: Aug. 3, 2010

I must have done something wrong or my Balsamic was too vinegary. It wasn't horrible but I had lots of leftovers to eat. I added walnuts and feta cheese...this really helped. I also added canned spinach as it was all I had. I like the idea of this. Many times when I have rice and salad I will mix the 2 together. I'll have to think about this one before I make it again.

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Reviewer:

heredjn

Reviewed: Jul. 31, 2010

This is a great recipe! I used 2 cans of tuna and a small can of black olive slices in addition to the rest of the ingredients. It has a great flavor. My husband and I enjoyed it very much. It is a simple and quick meal.

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5 users found this review helpful

Reviewer:

cookin'gal

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Syracuse, New York, USA

Reviewed: Jun. 17, 2010

I had some tuna leftovers so I decided to try your ideas but with some other ingredients so that I wouldnt have to go to the supermarket :P instead of romaine lettuce... /seemed pretty good though I might try it some time/ I used some green beans /I wanted something green in the salad and it was the only one I had/, I also used a small tomato and some feta cheese like one of the reviewers suggested... the outcome was pretty good... nice and quick recipe!

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Reviewer:

moonheart

Cooking Level: Beginning

Living In: Agrinio, West Greece, Greece

Reviewed: Mar. 24, 2010

I made a couple of changes to this recipe: sub brown rice for white, and spinach for romaine. The results were incredible. I will definitely make this again, probably tomorrow:)

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Reviewer:

JENN251

Reviewed: Mar. 10, 2010

Delicious, adaptable, and perfect for my student budget. I've made this countless times. I use spinach instead of romaine, and add more carrot as suggested by others. My roommate used quinoa instead of rice and that was also great.

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3 users found this review helpful

Reviewer:

kursty13

Reviewed: Mar. 3, 2010

Nice and different. The overall taste reminded me something of a salmon cake..or in the same category. I made this for myself with a few changes, and it turned out so yummy I can't imagine it would've tasted as nice otherwise. First of all, I halved the rice, I used Jasmine. Then I used the same amount of balsamic and olive oil the recipe calls for but whisked it together as if making a salad dressing, then added two chopped green onions, a de-seeded fresh roma tomato, and a few springs of fresh cilantro, in addition to the romaine lettuce, and carrot. Very tasty. Very fresh tasting. Will definitely make again, I can imagine this being especially tasty in the summer months. Thanks to the Submitter!!

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Reviewer:

poodiesgirl

Cooking Level: Expert

Home Town: Imperial, Missouri, USA

Living In: Bangalore, Karnataka, India

Reviewed: Feb. 23, 2010

Yum is right.... I kept wanting to eat more and more. I just made it for one out of the leftover rice I had in the fridge. Going to have it tomorrow with the other half, can't wait!

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Reviewer:

hnowlin

Reviewed: Feb. 10, 2010

Awesomely yummy. Changes I made: Only used 2 cups total of brown rice 1 cup of chopped spinach instead of lettuce Added some red bell pepper relish (totally pulled it together with that) And I just used 1 T oil and 2 T vinegar Some seeds - sunflower, sesame, whatever - would be fabulous on this, too.

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1 user found this review helpful