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Reviewed: Nov. 2, 2008

Great recipe with endless possibilities. We added sweet corn along with the peas, and added hardboiled egg to the mixture.

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Reviewer:

Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA

Living In: Los Angeles, California, USA

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Reviewed: Aug. 14, 2008

Pretty good recipe. I combined these ingredients with those of another tuna macaroni salad recipe...would definitely make again

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Kerasita

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Mar. 28, 2008

I made a few changes to make it more to my personal tastes and cut the fat a bit. I used a full cup of fat free plain yogurt and only 1/4 cup light mayo. I didn't use olives or the seasonings suggested, subbing instead 1/4 cup red onion, 1 Tbs brown mustard, 1 Tbs dill pickle relish...Yummy!

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Reviewer:

Elliephant

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Reviewed: Mar. 19, 2007

A good starting point, but kind of boring. The only substitution I made was fresh peapods for the frozen peas, and I'm glad I did--it provided more crunch. In the future, I might double the tuna, add more olives, and probably a dash of cayenne to liven this up.

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