Reviewed: Jul. 14, 2009

Great for those who are repulsed by mayo,made it for a fathers day BBQ for a nonmeat option...rave reviews,did add diced mozzarella cheese & almost doubled dressing, even better the next day

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laura

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Reviewed: May 30, 2009

I make a NO MAYO tuna salad similar to this, but all mine has in it is tuna, cannelini beans, chopped fresh broccoli, diced red onion, salt, pepper, splash of balsamic vinegar and olive oil. I also sometimes add artichokes for extra flavor! Healthy and filling!

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KJT96

Cooking Level: Expert

Living In: Sherburne, New York, USA

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Reviewed: May 10, 2009

Made this while camping in our RV. Excellent and easy to make!

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Jenn

Cooking Level: Intermediate

Home Town: Deming, New Mexico, USA

Living In: Renton, Washington, USA

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Reviewed: Nov. 11, 2008

I really think I'd prefer this as just a bean salad without the tuna. Guess I'm just not much of a tuna fan with the exception of the occasional mayo-based tuna salad sandwich.

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gapch1026

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Reviewed: Sep. 7, 2008

This is great!!! I don't like mayo but love tuna so I'm always looking for something different. This was very easy and very flavorful. I left out the onions as I don't care for them but over all very good!

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Cassidy

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Adak, Alaska, USA

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Reviewed: Jul. 19, 2008

Healthy and delicious! This is the perfect recipe with omega from the tuna and fiber from the beans. I used the white beans (don't like kidney beans) and I omitted the olives, didn't have any. It was really quite good.

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lunch lady

Cooking Level: Expert

Home Town: Clarkdale, Arizona, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 24, 2008

This is great! I decreased the onion to taste. The vinegar flavor is very strong (which I loved), but you may wish to decrease it. Awesome in wraps or over lettuce!

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katie327

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Reviewed: Jun. 6, 2008

Pretty darn tasty -- and good for you to boot. I like the way the beans stretch out the tuna for a heartier lunch serving. I left out the olives per taste and added some fresh chopped chives for color. Would definitely make it again. South Beach friendly.

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BUSYBEE25

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 18, 2008

Very good recipe and very healthy. I try to eat healthy and sometimes it is so time consuming it gets frustrating, but this fit all the recommendations, but it was almost like FAST FOOD it was so quick. It will be something I'll make again and again. (I did substitute agave for the sugar, as usual.)

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JULIECOOKS4U

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Reviewed: Mar. 2, 2008

I did not care for this one. I thought it would be really tastey, but I almost think it was to rich. The dijon mustard was also a little strong for my taste and I think I would have prefered it without. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Feb. 16, 2008

YUM!! This was so good! Left out the sugar and between the tuna and the olives, it certainly didn't need any more salt. Added in garlic and onion powders and a few red pepper flakes for some kick. Thanks Kathleen!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 8, 2008

This was very tasty and a nice change from regular tuna salad. I didn't have the olives so I left them out. I also added some ground flaxseed to give it a nice nutty flavor. This would be great wrapped in a lettuce leaves and a small amount of shredded monterey jack cheese.

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