Grilled Tuna Rolls

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AMAZING! As a novice cook, this was so easy to make and took no time at all. This is my finacee's favorite dish! I work full time, so it's so conveneint to have a great dinner that i can wip up and serve. I love to lightly toast the hot dog buns right before i plate my dish.

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This was outstanding but do read the reviews as they were extremely helpful. WATCH OUT FOR THE SALT ADDED TO THE DRESSING. I USED LOW SODIUM SOY SAUCE AND LESS THAN 1/2 TEASPOON SALT WHICH WAS MORE THAN ENOUGH. YOU CAN ALWAYS ADD MORE RIGHT???? I upgraded the bread to a simple forcacia which I grilled as well. My family won't eat rare tuna so I had to cook it until the pink was gone, but it was still great. Also let the tuna rest in the dressing to absorb the flavors. This was delicious. I served it with grilled tomotoes. I may try the dressing on other fish as well as on chicken. Put the dressing recipe on a separate card for other uses.

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amazing. Either as a salad or a sandwich.

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Very good, but definitely way too salty.

The first time I made this I went just as the recipe calls for. The next time I only used 1 tsp of salt, still too salty. I think with the soy sauce in the dressing a pinch of salt would work and maybe too much. Next time I am omitting the salt from the dressing and just using it with pepper on the tuna.

It is very good - we love tuna, so this was a nice spin on tuna salad.

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Intimidating to sear a $28 piece of fish for the first time but, it was great, although 2 mins per side was a bit over-done (and I had a 1.15 lb 1.25 in steak. I cut dressing down to just shy of 1 tsp kosher salt and 2 tblsp lime juice, but still found it salty and tangy. Funny, I could have increased the wasabi powder with no problem though! We should be watching carbs but couldnt resist this over whole grain sandwich rolls brushed with EVOO and grilled. Yum!

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Was good : But the tuna is too expensive $25.95 pound :(...I read a lot of this post and I decided to make it, and I don't find anything extraordinary.

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Crazy good recipe. I am a recipe-hound; have Ina's cookbooks and follow her show as well as many others, but I gotta tell ya this is hands-down the best dish I have ever made. I have made 100's of recipes from Food Network, but I've never written a review before. Had to do it for this one because i can't get over how good it was. Did not include the red onion because here in Florida, they are incredibly harsh. Might try it with a Vidalia next time, but i didn't miss it because the scallion added great flavor. Don't be tempted to substitute the arugula with a milder lettuce. This dressing combined with the arugula adds a pow factor that can't be beat.

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Great flavor and a real hit. A bit salty, would use only half the salt the recipe called for, but otherwise a keeper. Planning to serve on top of won ton chips for my daughters baby shower.

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I used this to serve on top of a bed of arugula. Can't imagine using good tuna and then serving this in a tacky little hot dog bun. Definitely use a better bread than that, especially with all the wonderful artisan breads available these days. I omitted the olive oil to try and save on the fat, but it was too limey so I added a small teaspoon of sesame oil. I thought that really gave it some great flavor. Wish I had the red onion. :(

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Incredible!!! I will make this many more times and pass it on, too. I have never reviewed another recipe b4, but this inspired me.

Dressing doesn't taste Asian, despite the soy & wasabi. It tastes truly amazing - no exact nod to a specific continent.

I usu like tuna cooked "done", but I took her advice that it could be too dry. I cooked each side 2.5 min, 30 sec longer...perfect for us. Pink in the middle and not too gooey. I really think I might go back to 2 min next time!

A+++