The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 6, 2009
Delicious and simple. The only change I made was a reduction in olive oil to 4 tbsp, and I used chunk white tuna. I will definitely be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Oct. 28, 2009
Absolutely loved it! I used a little less oil and I think I might add fresh chopped tomatoes and a bit more capers next time. A really great lunch!!
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Cooking Level: Expert

Home Town: Chandler, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed: Oct. 13, 2009
Ok - not as light of a taste as I expected.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 19, 2009
This was really good...the only changes I made were that I used only about 1/2 of the oil, I added 1 teaspoon of garlic, used a 13 oz can of chicken because I was out of tuna, and I added about 1/2 of a can of great northern beans. I know it sounds like a lot of changes, but not really. I will definitely be trying this with the tuna as stated :) A quick,easy, and cheap meal.
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Cooking Level: Intermediate

Home Town: Ventura, California, USA
Living In: Idaho Falls, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 18, 2009
This was pretty good! I added a touch more dijon and used regular spaghetti (I was out of angel hair). I had it warm for dinner, but the cold leftovers were much better. Thanks, Kelly!
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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA
Living In: Dorchester, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: May 19, 2009
Followed the directions exactly and it turned out delicious! I've only tried it warm so far, but will have it cold for lunch tomorrow. I'm sure it will be just as tasty, if not better. A winner for tuna lovers!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Oct. 5, 2008
This is really easy to make. I use whole grain rotini, so it becomes great energy food. Super quick to make at night to take for lunch at work the next day!
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Dom

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 17, 2008
This was really tasty! I was looking for something quick and easy using canned tuna when I came upon this recipe. I grew up eating tuna noodle casserole which uses cream soup, milk and canned peas along with tuna & egg noodles. This was a much lighter, fresher version - the lemon and capers are a great combination! My husband and I ate ours with egg noodles and the kids ate their with animal-shaped rice pasta and scoop of peas on top. There were no leftovers! Even my 4-year old who all of a sudden doesn't like anything I make for dinner had three helpings! (She declared that she didn't like it, but after trying one bite she wolfed down her entire plate!) This has been added to my recipe box. Note that I've made it with tuna packed in water as well as in oil and didn't notice a difference - the olive oil in the recipe compensates regardless.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jan. 5, 2008
Wonderful as a sandwich filling (without the pasta) and works with canned salmon as well. I sometimes substitute half the mayo for low fat sour cream to save on calories and it still tastes great. This recipe is a staple for me now. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 25, 2007
I love this recipe! The capers are a delicious twist. I doubled everything except the oil to cut back the fat and calories, and didn't miss it a bit. I also added chopped celery and red onion. (I can't wait to try this with smoked salmon in place of the tuna!) I will definitely be making this tuna salad on a regular basis. Edit: Tried this with smoked salmon and lots of red onion....Fantastic!! If you can splurge on the salmon, I highly recommend trying this.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 4, 2007
I tried this because I had most of the ingredients. I wasn't sure what to expect, whether I would like it or not, but I did like it after all. Since I didn't have Dijon mustard, I used regular mustard and added some honey to sweeten it. It all tasted pretty good after all. My family said they liked it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 5, 2007
Definitely a keeper! I use tri-color rotini for the pasta and reduce the oil a bit just to try to cut back on calories. I love it topped with some slivered almonds - yum!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 24, 2006
My mayo was past its prime so I ended up with a non creamy sauce over water packed tuna and whole wheat pasta. I cut the olive oil back to 4 tbsp and used 12 oz of tuna...doubled the capers...a decent subsitute, and worth making again the right way!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 23, 2006
It was great. I decided to add hard boiled eggs and celery and it gave it a great flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 17, 2006
This recipe will likely become a quick/cheap staple for my house. As many do, there are a few mods: Used elbow macaroni and when it was done cooking and drained, I added a bag of frozen peas. I let that sit while I put together the sauce and then mixed it up. It makes a great standard tuna salad recipe alternative -- not too much mayonnaise and no dang hard-boiled eggs!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 17, 2006
I loved this meal. It was so tasty and the tuna was moist and very delicious.It was so wonderful.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Feb. 15, 2006
This was very good, with the following modifications: I used oil packed tuna, because it has more flavor, and reduced the olive oil. I also added some chopped kalamata olives instead of salt, and threw in some green beans and about a tbsp of oil-packed sun-dried tomatoes. I served it at room temperature, but it would also be delicious chilled or hot. This recipe is really a great starting point for many variations. One thing to note, though is that angel hair pasta should not be cooked as long as the recipe directs. Check the label on your box--it's 3 minutes for dry at most and about a minute for fresh.
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Cooking Level: Expert

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