Tuna Salad

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All I could say is Mmmmmm after every bite. Fantastic!!! I went easy on the salt after reading reviews and didn't have enough lime as the recipe called for but it was so delicious anyway! I hope to make it again soon!!!

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I read a lot of the reviews prior to making this last night and cut back on the salt using two teaspoons of kosher salt in the vinaigrette and no salt on the fish at all. I found it to be inedible. Next time I would omit all of the salt and try this recipe again.

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This recipe has been a family favorite for some time now. My 3 kids are pretty picky, but they all love sushi, and this is a great do-at-home dish for seared tuna lovers. I usually double the avocado, but otherwise don't touch the recipe. Thanks Ina!!

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Suggest cut down on salt and maybe lime a little. So Grose, Tuna is supposed to be served medium rare to rare. Please learn how to spell "gross" also. Recipe is very flavorful, and we loved it. Good idea adding the wasabi. Thank you for not over cooking the tuna!

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I only used the juice of 2 limes rather than 3 and it was still too citrusy and tart so I added 1-1/2 tsp of honey. I've also learned to ignore Ina's salt amounts in all her recipes until I taste first. I only added a sprinkle of kosher salt in the dressing. I also cooked the tuna rare and put everything on a bed of romaine lettuce with a sprinkle of roasted sliced red peppers for color. Yum! Although I think the dressing is a work in progress and needs to be made according to our individual tastes, I'll definitely make this again.

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I loved this recipe, but I found it a bit too acidic. I'm not sure which will be best, but I plan the to use one of the following 2 tweaks:
1 carmelize the red onions
2 add a teaspoon of honey to the marinade

Also, go easy on the salt

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Folks don?t just blindly add the full amount of salt that any of Ina's recipes call for. She is extremely heavy handed with salt to the point where I sometimes cringe. Ina is also using kosher salt which is a larger milder crystal than table salt, so if you are using table salt and adding the full amount she calls for you are making yourself a salt lick. The best advice I can give to anyone making any of her recipes is to salt to your tastes and try to use kosher salt. I made this recipe and it was really very good once you keep the salt in check. In my opinion Ina also seems to be heavy handed with fats too, so if you make any of her recipes you should keep that in mind. I use a lot of her recipes because they are basic good ingredients and don?t have a lot of processed products in them, but you have to watch out for the salt and fat or you will be overwhelmed and not use her recipes again. As far as the tuna goes, you should also cook that to your tastes. If you don?t feel that a more rare tuna is to your liking than cook it more or you will be disappointed; there is plenty of sauce here to moisten the tuna after cooking.

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You will never eat tina out of a can after you eat this!!!! Everyone went home with a copy of this recipe.

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I have NEVER written a review on any of the recipes but this one definitely deserved one. This was the most amazing thing I have ever tasted. It was simple and quick to make but had so much flavor! My husband kept saying, "I am going to crave this for the rest of my life!"

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This tuna is raw and so grose. And all the salt that Ina uses is so sick. Did everyone see how she kept putting her spoon in her food? Not eatible.