Wow! Another really tasty tuna salad! I cut the recipe in half for one can of tuna. I used celery instead of green pepper and Frank's red hot for the hot pepper sauce. I'm a huge fan of Frank's! The rice wine vinegar was an interesting addition here, but there was not enough mayo. I mean 1 Tbsp. for a whole can just doesn't cut it for me. I used light mayo and just added it to my own personal tastes. This was interesting in terms of taste, color, and texture. It was very good on toasted whole grain bread.
I thought this would be great as a pasta salad so I doubled the recipe and added Penne pasta. It was delicious! Perfect summertime lunch.
This recipe makes an outstanding tuna salad. I added diced celery sliced cherry tomatoes and served it on a croissant with romaine lettuce.
This tuna salad was delicious and so pretty. I didn't have fresh parsley so I left it out and it still tasted great. I was easy to make but a little time consuming for me because I am a slow chopper. This is a keeper will definitely make again!
This was quite good by the recipe but after making it I found I missed some of my favorite standard additions to tuna salad. Added boiled eggs celery celery salt and onion powder for a flavor my husband and I were a little happier with. We'll definitely continue to use the flavorful variations from this recipe as well. Altogether this was a nice change!
This is SO EASY to make (coming from someone who usually only opens a can of tuna and adds mayo) and I've gotten compliments on it both times I've served it at parties. One person even told me three months later that it was the best tuna they'd ever had.
I'd like this recipe however I didn't feel that it was any more special than any other tuna salad recipe. I would make it again though because it makes a nice presentation.
I loved this salad. The rice wine vinegar gives it a great kick!
Excellent tuna salad. I also added diced celery.
Good "basic" recipe but I found it needed a little something more. I added capers and some course mustard which gave it a more "robust" flavor. I soaked the capers in a bowl of water before using so as to minimize the sodium.
