Reviewed: Oct. 22, 2009

Simply Amazing! Tried it last night didn't have a clue what it was going to taste like but it came out awesome. Thanks

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Jason

Cooking Level: Intermediate

Living In: Burlington, North Carolina, USA

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Reviewed: Sep. 26, 2009

This was delicious. I didn't have any fresh parsley, so I used dried. I also doubled the recipe in order to have several servings. Such a great variation on plain ol tuna salad.

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Michelle

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Reviewed: Aug. 21, 2009

Very good, fresh tasting filling for tuna sandwiches. I read the reviews ahead of time and drained the liquid out of the tuna can, but otherwise I followed the recipe exactly. I am looking forward to trying this in a tuna melt.

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Aug. 21, 2009

I left out the celery and yogurt, used chives instead of green onion and added a little fresh basil, too. Yum-O, an excellant lunch sandwich! Maybe I make my sandwiches a little too big, though, because I only got about 1 1/2 servings out of it.

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wynter

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Reviewed: Aug. 21, 2009

Delicious, flavorful recipe! I made mine into a tuna melt, I toasted the bread and put a slice of cheese and melted it first. I didn't have celery so I put pickles in it instead. Yum!

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sinyuhkjing

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Reviewed: Aug. 13, 2009

Oh so delicious! Used 10 oz of tuna (cans were 5 oz each) because I like it with less mayo. Dill is amazing!

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Bridget

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Reviewed: Aug. 1, 2009

Absolutely loved this recipe! Used fat free sour cream in place of the plain yogurt and added one chopped dill pickle. Yum!

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rkalajian

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Torrington, Connecticut, USA

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Reviewed: Jul. 24, 2009

I made this for my mom who is on a pretty strict diet. I used a no sodium white albacore tuna. I added a little garlic to it just to jazz it up a little. She was very happy with the results. Thanks!!!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Jul. 22, 2009

Great recipe...Very fast and easy to make. My wife and I are counting calories and at 50 calories a serving you can't beat this as a quick meal. Thanks Jessica

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mlysinger

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Reviewed: Jul. 20, 2009

I very much enjoyed this recipe. It is very light tasting and perfect! I really liked adding yogurt, not only did it cut the fat, it also added a delightful tang. This is going to be my tuna salad recipe from now on! Note... I didn't have fresh dill s I had to sub with dried, still wonderful though.

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NERDFARM

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: Jul. 9, 2009

A delicious and refreshing way to have tuna salad. Definitely different from the traditional version--the fresh dill gives this familiar taste a unique but delicious twist. The only changed I made was omitting the yogurt completely and adding slightly more mayo (maybe a tsp more-I don't like my tuna salad too creamy). I also used reduced fat mayo and it turned out great. Next time, I might try adding a little lemon juice.

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Jessica

Cooking Level: Expert

Home Town: Manalapan, New Jersey, USA

Living In: Voorhees, New Jersey, USA

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Reviewed: Jun. 5, 2009

This is very tasty, although the 2 TBS of parsley was too much. I will add only half the amount next time.

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Patty

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Reviewed: May 14, 2009

Healthier spin (especially if you omit the mayo) on tuna salad. Very bright and fresh flavor. Would be lovely in finger sandwiches for a shower or luncheon.

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dearchristene

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Reviewed: Mar. 23, 2009

This recipe was great. I am not a big tuna salad lover at all, but I decided to try this recipe, since I know that tuna salad can be a healthy way to have lunch. I used Mayo with Olive Oil and low-fat yogurt instead of the fat-free varieties. I also used a dash of lemon juice, dried parsley instead of fresh, and a dash of cayenne pepper. Delicious!

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Kelly

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Mar. 19, 2009

was good but didn't taste much different than "regular" tuna salad.

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nittany93

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Reviewed: Mar. 9, 2009

Don't like to over modify a recipe, but this one i did. I think 1/4 cup of dill is too much. I used 1 can tuna, about 1/4 cup onion (love the onions), 1 tbl dill pickle relish, 1 tsp dill, 3 eggs, 2 tbl olive oil, mustard, and a squeeze of lemon. Super yummy and very good for you!

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CrdsGrl

Cooking Level: Expert

Home Town: Hobbs, New Mexico, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 16, 2009

I loved this!! I followed the recipe exactly except I used greek style non-fat yogurt in place of mayo due to my low fat diet requirements. This is a great recipe. I agree that it would be great on a sandwich, or stuffed in a tomato or just plain good out of the bowl with a fork! Thanks!!!

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JILLYSMOM99

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Reviewed: Jan. 16, 2009

i really liked this. i did drain the tuna first even though the recipe said no to. something about leaving the tuna juices in just did not appeal to me. but even so, the result was a perfect mixture and a healthy low fat low cal dish.

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Susie

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Reviewed: Jul. 6, 2008

Didn't love it, didn't hate it. My biggest problem was that it was too thin. Next time, I'll add another can of drained tuna. I scooped it up with potato chips.

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Emily

Cooking Level: Intermediate

Home Town: Cleveland Heights, Ohio, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Jun. 20, 2008

Have been on a tuna salad kick of late. (: Wow---this was REALLY good! Loved the dill (it seemed to over-power other flavors, including green onion, which was fine with me since I don't really like onion). I didn't think I was going to like it, but it was really tasty! I loved the addition of yogurt to this. Yummy! Oh, used celery salt instead of the real stuff---don't much care for celery.

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