Reviewed: Apr. 11, 2013

If you have a Costco available, the Kirkland Tuna is great. I do not add salt. I cook in a skillet on stovetop (like a grilled cheese sandwich). For us, one can of tuna makes two generous sandwiches.

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Reviewer:

Indiana Peggy

Cooking Level: Intermediate

Home Town: Lawrence, Indiana, USA

Living In: Martinsville, Indiana, USA

Reviewed: Mar. 10, 2013

Probably should use a little less onion next time.

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Reviewer:

algc09

Cooking Level: Intermediate

Reviewed: Feb. 3, 2013

Not bad, but nothing to write home about either. Instead of toasting the bread, I used my new panini press and turned it into a tuna panini melt. I think it needed just a little more flavor - perhaps next time I'll add more dill pickle and more dijon mustard. We'll have these again.

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Mother Ann

Cooking Level: Intermediate

Home Town: Streetsboro, Ohio, USA

Living In: Ravenna, Ohio, USA

Reviewed: Sep. 30, 2012

Well there has to be some big eaters here! I'd say this is enough for two people; especially if served with fries ;-) I added some pepper; then some tomato slices on the cheese and some lettuce before joining the two halves together.

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Reviewer:

redbourn

Cooking Level: Intermediate

Reviewed: Jun. 25, 2012

This recipe is so yummy! I tweaked it a little- I substituted the dijon with ground mustard, and added tarragon and a dash of ground red pepper. Great midnight snack!

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Reviewer:

Gingykins

Reviewed: May 3, 2012

We really liked this. It sounds like "brooklynsurecooks" is off his meds.....just sayin:)

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Reviewer:

Jayelle

Cooking Level: Intermediate

Reviewed: May 2, 2012

This isn't bad at all. I've never had a tuna sandwich with balsamic vinegar in it, and the kick was refreshing. I made a few changes -- I used white bread and Famous Dave's Hellfire Pickles, because that's all I had -- but I don't think either of those made much of a difference, beside the obvious. The fat American in me wants to butter up the bread and grill it properly, next time. And I'm sure there will be a next time.

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Reviewer:

Dave Matney

Reviewed: May 1, 2012

Perfect for week days, easy and good! A little heavy though: next time it's going to be a meal for two, with a salad on the side. Used bell peppers instead of celery.

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Reviewer:

virgi

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Mar. 7, 2012

a good start recipe but I added a slice of tomato and instead of bread use an english muffin if you toast it first then bake it everything stays well heated but not burnt and instead of balsamic and mustard i put in bbq sauce adds a little zing try it and let me know how it goes

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Reviewer:

fairyteller4

Reviewed: Jan. 12, 2012

Wow! I never thought that balsamic vinegar could could taste good in tuna! I substituted the Dijon mustard with deli mustard because I was afraid that it would have too much of a kick with the vinegar. And I used mazarella cheese (I only had string mazarella cheese so I shredded that). This is such a great recipe because everyone should have these ingredients laying around the house. But the best part? I only made one sandwich so I had a ton of leftover tuna. Which you can save, or be like me and eat it plain while waiting for the melt to finish. I just couldn't resist!!!! THIS IS THE BEST! IT'S A NEED TO TRY RECIPE!

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