Grilled Tuna Rolls

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Made this many times. For those complaining about too much salt or too much lime, you have to adjust to you own taste. Sometimes, we don't even add the zest, just the lime juice. And we taste everything for salt and pepper as we go. BTW, this works excellent on a grocery bakery cresent roll .... looks better than a hotdog bun, too. As for the tuna, we buy the frozen, vacuum sealed tuna when they have it on BOGO. At that price, why buy can or pouch? Olive oil, s & p the tuna hunk and put it on the sear bbq burner. You do have to be careful not to overcook it, even though we don't like 'raw' tuna.

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Excellent...........I use this sauce on all my fish.

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Outstanding!

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OUT OF THIS WORLD! Ina, you've done it again! I made these last night and they were a HUGE hit! I can see them being a regular on our menu. They're healthy and very tasty. I didn't use salt at all because of my husband's blood pressure but with the lime juice, you don't even miss it.

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This was great! My only suggestion would be to cut way down on the salt. We used kosher salt as Ina always does and it was too salty for our taste. Other than that, this was an easy, delicious recipe. Will make it again for sure!!

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I have made this dish several times and have shared the recipe with several guests who have begged me for it. I wouldn't make any changes, but I do suggest adding fresh cilantro to the top of your sandwich. Delicious!! This recipe screams Summer!

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Fabulous. But, as so many others have noted, even using kosher salt this recipe calls for far too much of it. The soy alone was salty enough for us. Certainly no more than 1 added tsp beyond that.

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I made this recipe for the second time tonight, the first time I was short a couple ingredients (wasabi and fresh lime/zest. Although it was good then, tonight I followed the recipe with the exception of omitting 1/2 the salt and adding some chopped tomatoes and it was sooo delicious! One of our family's favorite summer meals. Even my 2-year-old son devoured it!

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Have made this many times, always to rave reviews. I always serve it as a salad (like chicken salad over arrugula tossed in a lemon (or lime juice, olive oil and garlic vinaigrette. There is an ERROR in the printed recipe: On TV, Ina used 2 TB chopped green onions (not 1 TB, as stated. Also, she nearly always uses Kosher salt, which is less salty; this may account for the feeling of many reviewers that the recipe is too salty. For those concerned that the Ahi is too expensive, you can get it fresh at Trader Joe's for $14/lb, or frozen, or watch for Ahi on sale at your local supermarket.

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This is a fantastic recipe as is and have made it many times. However, I had the girls over for lunch and one doesn't eat fish, one was on a no carb diet, etc. Soo, I substituted grilled chicken for the tuna and served it in butter lettuce wraps. I also adjusted the salt and used yuzu (asian citrus juicesinstead of just lime juice but the lime is wonderful by itself. With the soy which is salty, I found it did not need 2 teaspoons of salt so I curbed that! Taste as you go. You can add in but you can't take out. All the girls RAVED about these wraps and I put out a little bowl of crispy chinese noodles to add for a little extra crunch. FABULOUS!