Tuna Fish Salad Recipe Reviews - Allrecipes.com (Pg. 11)
Reviewed: Dec. 9, 2009
This is delish. I don't know if it's four servings... I used about six cans of tuna and about double of the rest of the stuff, and it made about five to six servings...
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Photo by Yara

Cooking Level: Intermediate

Living In: Houston, Texas, USA
Reviewed: Oct. 24, 2009
Ah I just love this recipe. I made it for my 15 month old, who had previously refused another recipe, & she gobbled it up! I dropped the lemon juice & added a tbsp of sweet relish. Needless to say this will be added to the recipe book for future lunches =)Thanks!
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Photo by wannabe chefette
Reviewed: Oct. 22, 2009
I had never thought of adding garlic powder or lemon juice to my tuna salad; I really enjoyed it! Was a nice change but not drastic. I like to add chopped hard boiled eggs to my tuna so next time I will try that. Thanks for the post.
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Photo by wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Reviewed: Oct. 13, 2009
Was in the mood for tuna salad for lunch tomorrow and hunted down this recipe. It is by far the best tuna salad I have ever tried! Didn't change a thing. Thanks for sharing, Emily!
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 23, 2009
I really like this tuna salad. I decreased the mayonnaise and added one hard boiled egg (husband wants eggs). I also added crushed walnuts and a little terragone. Thanks for sharing!
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Photo by amandak23k
Reviewed: Aug. 18, 2009
I made this for lunch for tomorrow, but I snuck a little taste... very good. I didn't have celery but I didn't miss it! Can't wait to eat this for lunch tomorrow.
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Photo by amandak23k

Cooking Level: Intermediate

Reviewed: Jul. 16, 2009
I made this for lunch today and used light mayo, a bit less than called for actually. It was great - just perfect on whole grain toast.
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Photo by Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA
Reviewed: Jul. 16, 2009
I have been looking for a tuna recipe like this since forever! This is the one. Thank you....except yse 1/4 cup of mayo not a cup...woah
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Photo by Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA
Living In: Henderson, Nevada, USA
Reviewed: Jul. 15, 2009
I used 2 cans of tuna, 2 stalks of chopped celery (coz liked the extra crunchiness), a small red chopped onion (coz liked the spiciness). Also added 1 tsp. of sweet relish, squeezed 1/2 small-sized lemon juice onto the tuna and finally added some dried cranberries as well as raisins onto 1/2 cup of mixture consisting of miracle whipp & regular mayo. I served this salad with wholemeal bread as breakfast and lunch the next day & found that it taste soooo yummy as I am eating now... minus the usual fishy smell; while hubby just texted to review that though this salad tastes good, but it doesn't taste like tuna anymore! So, a 4-star for this recipe to justify our mixed reviews but I personally would make this again and again and again... as I love the refreshing and unique taste. LATEST: Finished off the salad leftover this afternoon over 4 pieces of low-salt crackers and topped with some ceyanne pepper and the tuna salad really tasted so much better with crackers on the 2nd day, believe me... Yummy, yummy and yummy:)
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Photo by LilyLoves2Cook

Cooking Level: Expert

Reviewed: Jul. 10, 2009
Almost perfectly standard, but I don't understand the absence of a couple of hard boiled eggs. Without those I'd just dump a can of t/f on rye bread with onion and have a sandwich and dill pickle.
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