Reviewed: Jan. 5, 2005

This recipe is amazing. Very flavorful, and definately not fishy tasting. I like it on toasted bread with a thick tomato slice and topped with melted cheese, yum!

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ANGELAKOMLJENOVIC

Home Town: Sexsmith, Alberta, Canada

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Reviewed: Jul. 14, 2004

This is a nice little recipe. I left out the onions and there was still plenty of flavor from the other various ingredients. I think next time I'll use a little less mayonnaise. I am a huge mayonnaisse fan, but there was a bit too much for my liking in this recipe. I will probably use this recipe often.

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MMMCRANBERRIES

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Reviewed: Jun. 23, 2004

Good recipe. I added a little curry and cut the mayo in half. Also left out the onions.

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MADISONLIBERTY

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Reviewed: Mar. 23, 2004

Great! A little oniony, but I love onions!

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 5, 2004

Was good -- but I didn't have lemon juice (I'm sure it would have made a big difference). I added a teaspoon of French's Gourmayo in Chipolte Chili flavor to vary it a little.

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PATTYTHEK

Cooking Level: Beginning

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Reviewed: Sep. 15, 2003

Just what I wanted - a simple recipe for a good sandwich.

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smatiszik

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2003

I think that I will start making my tuna this way. Only...next time I will definitely cut the mayo down to 1/4 cup and add more lemon juice (freshly squeezed juice and fresh parsley are important). I may also try it with some chopped hard boiled egg. Thanks Emily. :)

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Alicia

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Reviewed: Jul. 7, 2003

Thank you so much Emily. I do not eat tuna, I can't even stand the smell of it, but my husband likes it and has recently decided to start taking his lunch to work. This is my first attempt and he never even knew. I had to leave out the celery and onions because he doesn't eat those. I also only used 2 T of mayo since he is on a diet. I don't think he even noticed the reduced amount because of the other flavors.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Jun. 4, 2003

Is there any chance that it's supposed to be 2 cans of tuna instead of 1? 6oz of tuna for 4 servings is pretty light. I made mine with 2 cans and it worked really well.

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SSOLOFF

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Reviewed: Mar. 6, 2003

This was good, but nothing spactacular. Not much different from the tuna I usually make.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Dec. 27, 2002

Mmmmm, I could eat a tuna sandwich every single day I love it that much. This recipe is good, I like the addition of the fresh parsley & lemon juice. I also added some hot giardinera relish, (which may sound strange but is really good with tuna). I cut the mayo down to 1/4 cup & it was still too much for my preference, but I really did like the recipe. Thanks Emily! ;)

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Sep. 30, 2002

This is a great mix. I opted not to use celery but really enjoyed the fresh lemon and parsley. Great to keep around with crackers for a quick snack.

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LEARNING TO COOK!

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Reviewed: Oct. 15, 2001

Good recipe. Not very different from your everday tuna salad.

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Natalie

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Reviewed: May 21, 2001

I love this tuna salad, especially the twist in taste that the fresh parsley brings (I used a little more parsley). Its great served on top of a warm toasted onion bagel...Absolutely delicious!

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