Grilled Tuna Rolls

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This "tuna roll" was a big hit with my husband and sometimes finicky friends! To address the feedback on the lime in the recipe, we used half the zest and the lime juice, then tasted it, and ended up adding the full amount of lime juice but only half the zest and it was great! It was great on club rolls, and was also a hit on top of a bed of mixed arugula greens, and as an appetizer with corn chips (ceviche style...this one's a keeper, versatile and very easy to make! And I could care less if Ina name drops or the producers of "Nine" pay for Food Network advertising, this should be about good food....and this recipe was just that!

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I made this for my dear friends and everyone raved! We had a very generous happy hour, then needed a light dinner - this was it. (I made the soup from the episode too, but saved for lunch the next day. I made the vinaigrette the next before. Grilled the ahi in the morning, and completed the recipe. Sealed tight and kept cold all day. Served as a salad on a bed of arrugula - with buns on the side.
A bit salty.... but Ina knows how to nail it the spices for maximum flavor and subtlety.

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I made these last night and they were delicious. It seemed odd to make this delicious dish and put it in a hot dog bun. We put them in wraps and they were delicious. Other than that, it was great!

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I read what others said before making this dish and proceeded with caution.- Made a salad instead!

I can see how too much lime might be a bad thing, but over a bed of mixed greens, it's perfect as a salad dressing!! The tuna was amazing alone! We loved it! I wanted some sweetness in it, but that's the Giada Salmon dish! ;

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I just didn't like the taste of this recipe. It had too strong of a lime flavor, it totally over powered the dish. My husband loved it though.

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I make this recipe as a salad, and it is one of my favorite salads to make!

I have to agree with one of the past commenters who said there is too much lime in this recipe and I have to agree - I made this recipe a second time and using just the juice of one lime instead of two made it much tastier.

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My husband and I fell in love with the tuna rolls. We have made them at least once a week since we saw the episode that featured them. We don't eat meat and we are always looking for new recipes to try. This one is a winner!! We have even invited our friends over just to make this for them. We use 1t of salt and french rolls.

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Ina:

You are my favorite chef on the Food Network but I had to write you about this recipe.

I always check the comments before I make something and mostly all gave it 5 stars.

I don't know if something was wrong with the wasabi powder but when I mixed everything together it was just awful. Luckily, I didn't add the tuna and just threw the avocado mixture down the disposal. Too bad because it was a beautiful avocado.

I even cut back on the lime but all I tasted was too much lime and the other ingredients which tasted like chemicals.

This is the first time that this has happened to me with any of your recipes.

Any reply would be appreciated.

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Thank you so much for sharing this recipe. I made it this afternoon and it was fabulous. I added a tad more of the Wasabi but other than that, loved the salt, lime, etc. My husband LOVED it. He's a huge Tuna fan. He said the flavours reminded him of the food we had in Maui. Can't wait to make your Cream of Tomato, your Eggplant Gratin, the Cornbread Muffin recipes, etc. I have one each day to try this week. Watching your show is my stress reducer of the day. Always a pleasure to watch you. Nathalie from Danville, CA

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My husband had just returned with fresh tuna from a fishing trip in Mexico. I had never prepared before, so was thrilled to see this episode.

Rather than hot dog buns I used a french roll - Combined olive oil, butter and some cilantro - cook on low until butter melts. Brush inside of bread with mixture - Broil in oven until lightly brown and crisp. Tasted wonderful with the Tuna recipe. Cindy Douglas, Crestline, CA