Grilled Tuna Rolls

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Fantastic. A great combo of flavors; very fresh, crisp and bright. About the salt issue...we thought it was a good amount of salt between the soy and the sea salt, but we tend to use a bit more salt than most. We also figured that the tuna, avocado and bread would even out the saltiness. Well, that said, it was still a bit too salty for us. Next time we will cut the salt in half. We skipped the hot dog rolls and used some take and bake French rolls and they were perfect. We will definitely make this again. Great weekend lunch.

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I was so worried about overusing salt that I used low sodium soy sauce. It wasn't salty or too acidic at all compared to what other reviewers mentioned. I did modify the recipe because I like asian flavors so I added fresh minced ginger, a tablespoon of horseradish and a few more dashes of hot sauce. I'll be making this again, specially in the summer. Thanks Ina!

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Ina did it again! Fabulous!

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This is just delicious! These flavors work so well together and taste so fresh. My husband and I like it as a salad since we don't eat much bread.

I have to agree with the other reviewers about the salt. Ina's recipes are really good, but she uses so much salt so you have to be careful.

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Absolutely delicious!

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This absolutely 5 Star recipe makes a chef- level meal accessible to the most novice home cook, anytime! Really fresh, really complex flavor profile shows why Ina Garten is such a success. Wow. Luxury resort level seafood delish made at home. Really one of the best.

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I adore Ina and this recipe is a winner as long as you realize that you're making a vinaigrette that has to balance, so trust your own sense of what you'd like and monitor as you go; don't slavishly follow the directions in this case. (Actually I looked up the recipe after seeing her make it on TV and I'm not sure the recipe and the demonstration perfectly match, so I followed the recipe, albeit too literally. I must have have mutant limes but they yielded over double the amount of juice needed. Following the recipe to a T, the lime juice (with the zest as well proved to be way too acidic. I did cut down on the salt, so that was a good decision. The dish has clear, clean tastes, and the unctuousness of the avocado is classic with rare tuna. The Soy us the real hero of the dressing. Make it, but use her ingredients to make your vinaigrette as you normally would, taste as you go, and don't take the recipe amounts as the letter of the law.

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Always get RAVE reviews! Simply an impressive yummy meal for a large group.

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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.