Reviewed: Sep. 16, 2010

Love this recipe. The only change I made to it was I used fresh Ahi Tuna, pan seared, instead of can tuna. Very good.

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3 users found this review helpful

Reviewer:

Reviewed: Jan. 5, 2010

My mother made this salad often when we were growing up and now it is a staple in my house. It is still my favorite salad. My 'meat and potatoes' husband loves this salad. The only difference is I use a red wine vinaigrette.

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12 users found this review helpful

Reviewer:

LovetoCook

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Reviewed: Jan. 7, 2008

This was absolutely delicious! I didn't use potatoes (I prefer to eat seafood with veggies), so I added more of all the other ingredients. I also used fresh ahi tuna fillets, which I seasoned with lemon pepper and baked, then flaked into the salad. I made my own lemon vinaigrette (used about half a cup, but next time I'll add a bit more) and tossed everything together. The flavors blended perfectly and I didn't find it fishy at all (but that could have been because I used fresh tuna)--not even the anchovies stood out. With the olives and anchovies, this could seem a bit salty, but the egg and lemon balance it out.

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29 users found this review helpful

Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Jul. 27, 2009

I made mine the French way, by just combining all of the ingredients excluding the greens, and letting them marinate in a batch of dressing. It was delicious, and something new to add to the rotation.

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56 users found this review helpful

Reviewer:

QuakerBaker

Cooking Level: Expert

Home Town: Monticello, Indiana, USA

Living In: Carthage, Texas, USA

Reviewed: Aug. 21, 2009

I used the lemon pepper tuna in the vacumme pack. Deleted the anchovies(personal preference). This was so very, very good. Just ate the soggy lefteovers tonight, still simply delicious. I totaly recommend this recipe.

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11 users found this review helpful

Reviewer:

Sylvia

Cooking Level: Professional

Home Town: San Gabriel, California, USA

Living In: Hemet, California, USA

Reviewed: Apr. 11, 2007

good

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6 users found this review helpful

Reviewer:

Mr. Sushanta Acharjee

Living In: Sylhet, Sylhet, Bangladesh

Reviewed: Jan. 29, 2011

Love it!

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4 users found this review helpful

Reviewer:

Julia S.

Reviewed: Jul. 12, 2011

The women in the family love this dish, the men not so much. This is a wonderful dinner after a too hot day. Very refreshing!

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4 users found this review helpful

Reviewer:

snbrash

Reviewed: Sep. 5, 2011

I followed this recipe exactly except for the green beans and it was excellent. I used the recipe for "lemon vinaigrette salad" for the dressing and it was perfect.

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5 users found this review helpful