Grilled Tuna Rolls

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I -- like most -- thought this recipe was excellent. Three thoughts:

First, the sweetness of fresh French brioche hot dog rolls -- yes, I live in the Bay Area -- cut the delicious tang of the tuna mix perfectly for us. My wife and I liked it very very much. So, even if you hate carbs and bread, as I often do, you should try this with good brioche. The arugala is critical, too.

Two, we all have to remember that we should cut a Kosher Salt measurement by about 50% if we use regular salt, instead. Others' trouble with salt may have been the type of salt, not Ina's measurement.

Third, Julia, we should be rating the great recipe. But, Ina's friends are 5 star, too.

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My daughter and I have been on a low-glycemic diet for some time and we were getting bored with our own cooking. I perked right up when I saw this recipe on your program. I'm going to serve the tuna mix on a bed of mixed greens with arugula instead of the rolls to make it a bit more LGI friendly. Right after we make this, we're going to dive right into the recipes listed as "similar" on this website. Thanks for reviving our taste buds!

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Good and healthy, quick cooking tuna makes this great for summer dinners or to go summer picnics. I revamped the dressing to my taste buds, so try the dressing before you put it on the avacado and tuna. I love everything about Ina and can not wait too see what is next. Love the new kitchen and space, it is beautiful.

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We just loved it! I always make a new dish in blind obediance to the recipe. Having said that, this came out so delicious...however...next time I will increase the wasabi just a bit. We like a bit more "kick", so I'll just take it up maybe one notch. I remembered that Ina had said to be careful with the wasabi.

We're low-carbers, as some others have mentioned, so I served it on a bed of lettuce. Having houseguests in August, and I think I'll serve it on grilled ciabiatta, as another reviewer suggested.

Oh, and I just had the tiny bit of leftovers from last night...sneaked it out of the fridge while my husband wasn't looking...and it was more delicious than ever! So, good to know you can make it the day before!

Thank you, Ina!

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I didn't have fresh lime - only bottled - & found it a bit too tangy, Added a couple pinches brown sugar to balance the acidity & it turned out great. Also, agree that lefover is even better - well blended flavors. Keep up the good work Ina!

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My husband and I tried this recipe tonight for dinner and it was love at first bite!!!!

The wasabi, hot sauce and arugula are all tamed by the clever use of the lime zest and juice. Simply preheating the grill pan to a high heat and then cooking the tuna for a strict two minutes per side kept the fish moist and delicious -- and there is a real flavor difference between the outer side of the fish and the rare inside. This dish hits your tongue in a thousand different ways, and all of them are GREAT! To switch things up, try grilling some chiabatta slices so there's enough bread to mop up the juice!

Thank you INA! This will have a permanent place in our Hall of Fame!

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When i first saw her make it i didnt think anything of it, but the episode replayed yesterday and i thought i would give it a try. Turned out great! It is different but i love it. I would recommend making it the night before and putting it into the refrigerator over night, it seemed to me that flavors came together even better. Also i used spinach leaves, but i think you could use any leaf that you like. Also in reference to Julia's comment, i dont know why you would say anything like that. This is what food network is all about, tell a story, on the NFS they emphasize telling a story and Ina does this by entertaining her friends with food, it changes up things we get to see what Ina does on a regular basis. Thank you Ina i really do enjoy your show, thanks for the back to basics it has been awesome

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I had all the ingredients to make this tuna roll except for the wasabi. Instead, I added 1 tablespoon of Thai chili garlic sauce. My goodness, it was absolutely FANTASTIC. I didn't put it on a roll, but I did place it on a bed for spinach. What a great meal for guests--QUICK, EASY and extremely TASTY! Thanks, Ina! :

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I love all of the flavors in play here, so I knew I would like it before making it, and I was right. I went ahead and bought sushi-grade tuna because I like mine very much on the rare side and just barely seared it. It turned out great and the vinaigrette made it almost ceviche-like. For those who are watching the carbs- this was great on top of greens as salad as well.

As for a certain reviewer- I can only hope they dislike all of the "personalized" segments Food Network does on each show, and simply worded it badly. I can understand that, as sometimes I also wish they would skip the fluff and get back to cooking.

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This was superb. I cut the salt back to one teaspoon because one can add more to taste.I made the whole menu,and will make it again.
We all enjoyed the food.
What a celebration of friendship. Thank you Ina for sharing these aspects of your life with us.The world is a better place for your example of food and friendship.