Reviewed: Apr. 14, 2012

Yum. This was great. Made it for my son to pack for lunch. He liked it so much he asked me to make two sandwiches!

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Reviewer:

Vee

Cooking Level: Expert

Reviewed: Sep. 8, 2011

I can't believe how good this is! I accidentally added a cup of veganaise and thought it had a great creamy texture. My husband, a tuna hater, loved this. Thanks for the recipe, it's a keeper!

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Reviewer:

Melissa

Cooking Level: Intermediate

Home Town: Belchertown, Massachusetts, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: May 25, 2011

Just made this for dinner tonight. I was amazed by how much this tastes and looks like the real thing. This recipe is a keeper. I will definitely be making this one again.

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Reviewer:

BikramFan

Reviewed: Jun. 13, 2010

YUM!! I will confess... I had my doubts about this while I was putting it together. I played around with the recipe a bit - using sweet pickles instead of dill, adding chopped carrots for extra crunch, and skipping the seaweed, simply because I didn't have any at home (tho I might get some now simply for this recipe!) This is great straight out of the bowl, and I'm sure it will only get better as the flavors meld. I'm planning to enjoy a big scoop of this on top of a green salad... YUM! Thanks.

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Reviewer:

VeggieGal

Cooking Level: Intermediate

Home Town: Willow Grove, Pennsylvania, USA

Living In: Montrose, California, USA

Reviewed: Apr. 21, 2010

Pretty good. I added chopped radishes because I had a ton of them from farmers' market. I also substituted capers for the pickles because I had no pickles. I added freshly ground pepper. It seems a tiny bit runny, so I might adjust the mayo/dressing or try using a little oil instead of mayo next time.

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5 users found this review helpful

Reviewer:

AL383

Cooking Level: Expert

Reviewed: Mar. 16, 2010

I'm glad so many people liked this recipe. Thank you very much for your comments. The recipe is very easy to modify; for example, if you prefer pickle relish or bread and butter pickles to dill, you can certainly substitute. I have also added green pepper for extra crunch, as well as kalamata olives. Additionally...I myself don't like mayonnaise, so I substitute 1/4 c. olive oil. I just tried pulsing the tempeh in a food processor after simmering it and before adding the other ingredients. The texture is smoother that way.

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Reviewer:

bibliobubba

Cooking Level: Intermediate

Reviewed: Mar. 5, 2010

Very nice substitute for mercury-laden tuna. Cooking the tempeh in the broth first is important, and I used fish sauce instead of soy sauce. I think next time I will add some fish sauce and seaweed to the broth to add a little more sea flavor. Adding chopped boiled egg makes it seem even more realistic (to me).

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Reviewer:

healthycooker

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Feb. 9, 2010

This was excellent--everyone who tried it loved it, even my meat and potatoes friends. I didn't add the mayo because I didn't have it--just used a tiny bit of oil to help bind it. Also, it was a little too salty, but I'll just cut back on the soy sauce a bit next time.

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Reviewer:

MOLLYES

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Baltimore, Maryland, USA

Reviewed: Jul. 10, 2009

So yummy!! I've been craving tuna but not all the mercury so this was absolutely amazing!!

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Reviewer:

cyclical

Reviewed: Jun. 18, 2009

this wasn't too bad. it is not really a good substitution for tuna salad in my opinion. i prefer preparing tempeh in other ways - like with bbq sauce on a sandwich or in a stir fry with pepper sauce.

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