Reviewed: Apr. 29, 2012

I modified the recipe by using what I had around. I diced some leftover penne noodles and used broccoli and red onion. The tuna and mayo needed some help so in adition to extra dill I added garlic powder, mustard powder, pepper, and a pinch of salt, all to taste. These spices added quite a bit of flavor and I used this in a wrap for lunch on the go. I like that you can personalize this so thanks for a great recipe!

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Reviewer:

money

Reviewed: Jul. 28, 2010

I skipped the broccoli and used the food processor to finely chop the carrots and celery, plus I used 2 cans of tuna. It was yummy but slightly bland. Might add onion next time.

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2 users found this review helpful

Reviewer:

MrsF412

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Jul. 2, 2008

My mother used to make a salad similar to this and I've been making it my entire adult life. Instead of the broccoli and carrots I add seeded chopped tomatoes. Also, I think it's important to seed the cucumbers. If you don't do this, leftovers could get really runny. Also, in reading the other reviews, I'm pretty sure the recipe was supposed to say 2 cups of uncooked pasta. It looks like one reviewer thought that was how much cooked pasta should be used.

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Reviewer:

Lisa M

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

Reviewed: Jun. 29, 2008

This recipes works out perfectly. I might next time drop the dill to 1/2 tsp. I used the new mini farfalle pasta and it work great.

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Reviewer:

scrmnmimi65

Reviewed: Jun. 28, 2008

This recipe is great! I did modify, but I really like the idea of dill in the dressing. I used a whole box of pasta. Added the juice of 1 lime, a few shakes of white wine vinegar, extra pepper, a teaspoon of sugar, peas, onions and 3 cans of tuna. I omitted the broccoli and cauliflower? only because I didnt have it on hand. The best Tuna Mac salad I have ever had!

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Reviewer:

Kim R

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Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Jacksonville, Florida, USA

Reviewed: Jun. 10, 2008

Great recipe! Only thing I did different was shred the carrot. There was plenty crunch with the broccoli and celery. Next time I might add another can of tuna. It was very subtle.

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Reviewer:

Mags

Reviewed: Mar. 20, 2008

I left out the dillweed but added a dash of white pepper in it's place. I thought this tasted kinda of bland after mixing so I added 1 tablespoon of fat-free italian salad dressing. Love the addition of the additional veggies most tuna salads don't have.

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Reviewer:

GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Nov. 7, 2007

I tried the recipe for a luncheon. It was good, but I doubled the amount of tuna and I would probably recommend using a bow tie noodles to give it a little more pizazz when serving to a crowd. It does serve a lot of people and everyone enjoyed it.

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11 users found this review helpful

Reviewer:

cookiebaker520

Cooking Level: Expert

Home Town: Northbrook, Illinois, USA

Living In: Wheaton, Illinois, USA

Reviewed: Aug. 7, 2007

This was very satisfying and nice to have on a hot summer night. I used about 8oz of macaroni, which cooked up to far more than 2 cups. Next time I'll probably only use 4oz uncooked. It really made a ton! I do have to say that if you use less pasta, there will be quite a large amount of dressing. I did not double the dressing and it covered everything just perfect. I could not really taste the dill or pepper, so I may add more of each of those. Also, I added another can of tuna - there was no way 1 can was enough with all that pasta!

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Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Dec. 26, 2006

This is very yummy, but I did make some changes. I halved the recipe, but used the same amount of tuna and pepper. It seemed bland without the additional pepper. I also used zucchini instead of cucumbers because that was what I had on hand. I really enjoyed this for lunch!

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7 users found this review helpful