Reviewed: Jul. 29, 2009

Made this tuna salad many times, as written and with whatever I have in the pantry. Tastes better sitting in the fridge for a while, but 24 hours is the max. Too long in the fridge and it becomes soggy and apples turn dark. Thanks for the recipe!

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BCBAKINGMOM

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Reviewed: Feb. 14, 2009

This a really good tuna salad and its easy to make. A few modifications we do: + Add a third 6 oz can of tuna + Double the sweet relish + Pinch of good celery salt at the end + Mayo only - not salad dressing + Regular raisins substitute fine for the guldens

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Dan Williams

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Reviewed: Aug. 14, 2008

Very tasty change for boring tuna salad! I made do without the raisins, forgot the nuts, and served it without cheese over lettuce. I will be using this recipe instead from now on!!

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KRRRYSTAL

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jun. 17, 2008

This was a delicious salad! Some changes I made (just using what I had available): regular raisins instead of golden, Italian dressing for half the mayo, mozzarella instead of Monterey Jack, and I served them open-faced. The apple and raisins were a fantastic addition to the tuna!

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baskerville_gal

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Apr. 16, 2008

This was not that good. I guess I was expecting a sweet salad but mine was pretty bland. Maybe it was the kind of apple I used. I would not make this again.

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chicklet

Cooking Level: Expert

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Reviewed: Apr. 3, 2008

I'm not into raisins, so I increased the celery. Got lots of compliments.

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LIZABF

Cooking Level: Expert

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Reviewed: Apr. 2, 2008

I thought this was a tasty and different way to do tuna salad. I don't like sweet pickle relish, so I left that out and it was still very good

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doozey

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Reviewed: Mar. 30, 2008

My kids ate it fine but us adults thought it was very bland. We added mustard, horseradish and pickles to make up for it. Then again we like our food with lot of spices.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Mar. 23, 2008

So delicious; I topped it with a slice of brie instead of the pepperjack, it was AMAZING. Great recipe!

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QUISM

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Reviewed: Feb. 18, 2008

this is surprisingly good. I had planned to put apple in it but someone had eaten the last one on me. I made it anyways and it is VERY good. I can't imagine anyone thinking this is bland. It isn't "spicy" but it certainly has a lot of different flavours and textures in it - yummy!

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CROWLAND

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Reviewed: Feb. 14, 2008

Really good , my husband thought it was a little bland but we all enjoyed. I served open faced with melted fontina cheese.

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 16, 2008

really good and easy, even though I didn't have all the ingredients. I also added tomatoes to the recipe

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Monica J

Cooking Level: Beginning

Home Town: Concord, North Carolina, USA

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Reviewed: Jan. 15, 2008

I also used walnuts and regular raisins, and it worked perfectly. My four year old loved it!

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Mulysa81

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Reviewed: Dec. 28, 2007

I never even liked tuna before I tried this great recipe! I often make it with canned chicken also. It's great for a quick lunch and as leftovers!

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SCBakingGirl

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Reviewed: Dec. 20, 2007

Superbe! I left out the relish, bread & cheese and ate it like a salad! I cut the Miracle Whip with sour cream and it was great. Will make again for sure. mjjk <><

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MJJK (aka Raspberry Cream)

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 8, 2007

I don't like pickles at all. I thought that with the small amount of relish it wouldn't taste picklish, but it did. I ate it anyway because it wasn't too strong. I thought it would be sweeter.

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rohlfs

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Reviewed: Aug. 19, 2007

This is the best tuna salad recipe I have made! The recipe sounds a little odd but the apples gave it a nice crunch and the raisins were sweet and chewy. I liked it best the first day unlike some reviewers but none of it went to waste! WONDERFUL RECIPE!

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TUCKTUCK

Home Town: Peoria, Illinois, USA

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Reviewed: Jul. 3, 2007

We tried this with the cheese and it was good, but we really liked it chilled the next day better --without the bread and cheese. We will definitely make it again!

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Mary K.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Bluffton, South Carolina, USA

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Reviewed: Jun. 26, 2007

I used 2-7.5 oz packs of albacore tuna. I toasted the pecans and I added parsley because I thought the recipe called for it! I did not measure the ingredients, but I know that I used more than the recipe called for. I served on wheatberry bread, topped with sliced tomatoes freshly picked from our vine and added crispy fried bacon on hubby's sandwich. The tuna is even more delicious the next day! My son, who is 11 and does not like tuna salad, loved this!

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