About this recipe: A wonderfully creamy and well-flavoured tuna salad, which is fantastic served with crackers, crostini or crusty bread. You can also use it as a sandwich filler.
Fantastic! This is the best tuna salad I have ever tasted! The first time I made it I used chunk light tuna, and tonight I used albacore...it's great either way. I don't understand why some reviews state that there's too much mayo or dill. When draining the tuna, I use the lid of the can to squeeze it dry. Isn't that how everyone does it? It makes quite a stiff mixture this way. I also used the straight edge of a spatula to level off each measuring spoon and get an accurate measurement of each ingredient. My 7th grade home economics teacher was a stickler about this. I find this especially important when using the more potent herbs and spices such as in this recipe. Anyway...I simply ate this on a slice of sundried tomato bread from my local bakery. I was planning to toast it first but I couldn't wait! It was delicious! Once this is refrigerated overnight and served on bakery bread with romaine lettuce, swiss cheese and a slice of garden-ripened tomato it is a ten star recipe for certain! - 19 Apr 2007 (Review from Allrecipes US | Canada)
Just thought I'd share my twist to this wonderfully flavored salad!!! I used only 1 T. lite Miracle Whip just to give moisture and The Pampered Chef Dill seasoning mix for the dill and garlic. It was JUST the VERY low fat change I wanted so I could add more healthy tuna to my diet. Thanks soooo much!!! - 02 Jul 2007 (Review from Allrecipes US | Canada)
Very nice change of pace from the traditional tuna sandwich. Served this at a "Mad Hatter's Tea Party" recently and they were perfect! Will definity serve again! - 11 Jan 2011 (Review from Allrecipes US | Canada)