Reviewed: Dec. 1, 2009

I've made this for years and always get rave reviews - even from those who hate tuna! My original recipe calls for some horseradish and a little mayo - generally I just use tuna, cream cheese, onions and a dash or 2 of hot sauce - enjoy!

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ncgirl

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Reviewed: Sep. 30, 2008

This recipe was quick, easy and seemed well liked by my quests. I did not make it in a ball though, just put it in a bowl with nuts sprinkled on bottom and top. It was too.

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teresa

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Aug. 23, 2008

This sounded delightfully odd! I wasn't sure about cream cheese & tuna together but it is quite tasty! I accidentally bought sliced almonds instead of pecans but it still gave it a nice crunch. I'm definitely tucking this one away for my next party. Thanks!

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lsimon99

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2008

Not a lot of flavor...and very stiff. To serve with crackers, bring to room temp..or maybe add mayo or sour cream? Definitely will make again, but with minor mods. I ate this with crackers as a meal.

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Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Jun. 12, 2008

This recipe has been in my husband's family for at least 30 yrs. We make it a little differently by omitting the onion and adding 1 Tbsp. of Horseradish mustard and 1 tsp. salt. It is the best!!

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kmg54

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Reviewed: Apr. 15, 2008

I've made this for two different social occasions and it's always gotten devoured. It's better when it can get to room temperature (not outside at a cold weather oyster roast!) but regardless it's super easy and SO GOOD! I like to make the mixture and give it a couple of hours for the onion flavor to meld with the cream cheese which really adds flavor. Then I'll add some salt and pepper to taste and refrigerate one last time before rolling in the nuts.

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LADYDRAKE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

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Reviewed: Feb. 10, 2008

This recipe is easy and a big hit. I have also made this by substituting the tuna with canned salomon and using green onion instaed of white for more color.

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Margie

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Reviewed: Jan. 18, 2008

Always a huge hit at every party! I always use smoked salmon instead of tuna.

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cpyper

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jan. 7, 2008

Good recipe base that can be modified in different ways. I added about 1 TB of liquid smoke. This was to make it a little closer to a dip my family makes with smoked salmon. I really think it improved it (I tried it before and after the addition). It wasn't a huge hit at my party (I'm only guessing that b/c no one raved and there was plenty left over). I really enjoyed it though and thought it would be great on a bagel the next morning (too lazy to run out for bagels, I ended up just eating it on crackers for breakfast--yum!).

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MOLLYES

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 27, 2007

This is an excellent, easy recipe. I made it for Chrismas, and doubled the batch for the crowd. Everyone loved. For the added seasoning, I included Emeril's Essence. It added a great zest. I service with baby carrots, celery slices and good crackers. Wonderful!

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Dec. 26, 2007

This was excellent , I did add a teaspoon of sweet relish. Perfect!

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klollini

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Reviewed: Dec. 24, 2006

The first time I made this, we ate it within a few hours of preparation and I couldn't see why people liked it; I thought it was bland. I sent it to work with my husband the next day and his coworkers not only devoured every drop, but they asked for the recipe! I made it again and found that it tastes much better if you let it sit in the fridge overnight!

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Jennifer

Cooking Level: Intermediate

Home Town: Perrysburg, Ohio, USA

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Reviewed: Dec. 16, 2006

I used this recipe as a base and took the advice of others to add some spices. I added fresh chopped parsley, garlic powder, salt and pepper to the cheese/tuna mixture and then rolled the finished ball in more fresh parsley. It made a pretty green ball when it was finished and ended up being a great Christmas party appetizer. Next year I might try putting an ornament top with a string on it to make it look like an ornament. The flavor was wonderful.

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MCUTRIGHT

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Reviewed: Dec. 10, 2006

I agree with other raters that it was a little blend; I'll make it again, though, adding some herbs.

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ggvp

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Reviewed: Dec. 5, 2006

Wonderful.....Took to church ladies Christmas party and it was the one that was ate the most. Will make aain for parties. God bless you and Merry Christmas !

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MMJNANA

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Pell City, Alabama, USA

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Reviewed: Nov. 24, 2006

Delicious - added some italian seasoning to the mixture to give it some extra flavor - it was a hit. Serve with celery sticks.

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Gigi

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2006

WOW! I realize 90 minutes before a party that I was supposed to bring an appetizer. I found this recipe and was good to go in just a few minutes. I didn't have time to let it chill, so I just put it in a small bowl and served it as a dip rather than a ball! Yummy!

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