Reviewed: May 20, 2008

Way, way too much dill. Fresh is OK but I would recommend 1/2 of stated. Hubby and I both agreed. Perhaps it was just too overpowering in a sandwich style and maybe stuffed in a tomato would be better. I also used Miracle Whip instead of the fat-free stuff and the mustard seemed un-noticed. Probably won't try it again.

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jmfellows

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Reviewed: Oct. 23, 2007

Excellent, I also drained my tuna and doubled the recipe. Next time I will quadruple it, delicious.

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CSG

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Reviewed: Sep. 19, 2007

This tuna salad is awesome, I did add a little garlic salt, but other than that, I made it as is. It was quite a hit!

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TrishDish

Cooking Level: Expert

Living In: Hartford, Connecticut, USA

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Reviewed: Aug. 10, 2007

I wanted to like this a lot, but I felt it was just okay. I put it on rye bread for a sandwich, but maybe that was where I went wrong. I was attracted to this recipe because of the yogurt - a very good idea to keep things healthy and low fat. That said, because of the yogurt's tangy-iness, I think it would be much better on a bed of lettuce and/or other greens. Perhaps I did not use enough dill.

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kayess

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Reviewed: Jul. 24, 2007

This tuna surpasses anything you could get a gourmet deli :). I drained the canned tuna, and I didn't have any celery or scallions so I added shredded fresh spinach and a dash of onion powder. Thanks for the recipe!

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zekele

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 13, 2007

I like this recipie ALOT everything mixes perfectly its so fresh and delicious. I used fat free sour cream instead of yogurt because of watery issues and fat free mayo. Taste incredible, sour cream is a great sub for the plain yogurt. However if you do want to use yogurt i recomend FAGE 0% Greek Yogurt for this recipie as that yogurt is not watery at all.

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Oddball8945

Cooking Level: Intermediate

Home Town: Avenel, New Jersey, USA

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Reviewed: May 24, 2007

Excellent!! I'm giving it four stars only because it was very runny when I finished - almost like soup - a really good soup. I even added three chopped hard-boiled eggs, and it was still runny. I will drain or at least save the juice to add once the other ingredients are mixed together. One good thing about being runny was not having to add salad dressing when eaten with salad greens.

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JBEANIE

Cooking Level: Intermediate

Home Town: Athens, Georgia, USA

Living In: College Station, Texas, USA

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Reviewed: Jul. 29, 2006

Excellent! This is a fresh-tasting tuna salad that is quite yummy. I used white albacore tuna and added a little lemon juice and a dash of garlic tabasco sauce. I also used regular mayo and sour cream, because that is what I had in the fridge. One note--it really only makes enough for two servings. Thanks for the delicous recipe!

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KIMMYKUP

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Reviewed: Jul. 21, 2006

I love the taste of this tuna salad. Simply good.

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EVYP

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Venice, Florida, USA

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Reviewed: May 17, 2006

Possibly the best tuna salad ever! I used fresh tuna b/c I cannot stand canned tuna and it was wonderful - got rave reviews from guests who tried it.

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jwallacemiller

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: New York, New York, USA

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Reviewed: Dec. 30, 2005

I didn't have chives or yogurt so I just put extra dill and mayo and added fresh squeezed lemon. Came out real good.

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Janett

Cooking Level: Intermediate

Home Town: East Providence, Rhode Island, USA

Living In: Cranston, Rhode Island, USA

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Reviewed: Oct. 27, 2005

Made this last night and enjoyed it quite a bit. The flavor is much different than your run of the mill tuna salad- it tastes much more "fresh" and healthy. I really liked that a lot. I used dried dill instead of fresh and not quite as much. Was excellecnt in mini- pitas, but I bet it would be better in hollowed out tomatoes. Thanks so much for the recipe jessica!

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torianne

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2005

Very lite and fresh. I have added 1/2 cup of boiled rice and substituted mustard for lemon juice and black pepper. To my taste,it was OK.

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SMIRNOFF

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Reviewed: Jun. 22, 2005

My garden has been overflowing with dill, so this recipe caught my eye. It's delish! We'll have it tonight in pitas with lettuce and tomatoes.

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KARENMRT

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Reviewed: May 16, 2005

Wow! I am a self-proclaimed tuna hater and only made it for someone else. Well, of course you must sample prior to serving and my only regret is that I didn't make enough for me. It really only makes two hoagies worth. But hey, it won me over anyway.

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MSCHEFWANNABE

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Reviewed: May 3, 2005

Dill certainly adds an interesting kick to this tuna salad. I loved the combination, and will make it again for the upcoming party. Thanks!

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KJUSHA

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Reviewed: Feb. 16, 2005

I don't really care for tuna, but even I liked this! I added maybe a tablespoon of minced dill pickle to the mix and served it on multi-grain toast. My husband liked it so much he asked for seconds in his lunch the next day!

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ANGELSHARK

Cooking Level: Expert

Home Town: Delaplane, Virginia, USA

Living In: Sacramento, California, USA

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Reviewed: Jan. 30, 2005

pretty good, and i cut out the mayonnaise and added more yogurt accordingly. a bit of cayenne as well. i don't know about everyone else, but this wasn't 5 servings for me!

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DENNIS1200

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Berlin, Berlin, Germany

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Reviewed: Oct. 17, 2004

I also substituted light sour cream for the yogurt, and added just a dab more of mustard and use low-fat miracle whip. I used a 3 oz tuna packet in place of the canned tuna. Great lunch recipe -- is very light and tasty!

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skipper11

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Reviewed: Jul. 5, 2004

Good basic recipe, but I used 1 1/2 tsp spicy brown mustard, 1 1/2 tsp dried dill and 2 tsp dried parsley. I also added 3 hardboiled eggs, chopped, and adjusted the mayo/sour cream after adding. Depending on your brand of tuna, you may want to add salt. Took it to church in little cream puff shells- came home with an empty plate!

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CYNDY56

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Tuna Salad With Fresh Dill

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