Ina First Fridays: Tuna Rolls

Ina serves these in a grilled hot dog roll, but I wanted fewer carbs so served it as a salad. The tuna would be super done on your grill, but it works fine stove top as well. Just make certain to follow the directions for time because you want it rare on the inside. I served the tuna in a lettuce cup, so I omitted the arugula.

Grilled Tuna Rolls
2009, Ina Garten

Good olive oil 
1 pound very fresh tuna steak, 1-inch thick 
Kosher salt and freshly ground black pepper 
1 lime, zest grated 
3 tablespoons freshly squeezed lime juice (2 limes) 
1/2 teaspoon wasabi powder 
1 teaspoon soy sauce 
5 dashes hot sauce (recommended: Tabasco) 
1 firm, ripe Hass avocado, medium-diced 
1/4 red onion, chopped 
1 tablespoon minced scallion, white and green parts 
1 tablespoon toasted sesame seeds 
9 hot dog rolls, grilled or toasted 
1 bunch baby arugula, washed and spun dry


Heat a charcoal grill with hot coals. Brush the grill with oil. Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna over the hot coals for about 2 1/2 minutes on each side. Remove to a plate. The tuna should be seared on the outside and raw inside. Allow to cool and cut into cubes.

(If you don't want to heat a grill, you can sear the tuna in a dry saute pan over high heat. Heat the pan for 2 minutes, add the tuna steaks and cook for 1 1/2 to 2 minutes on each side until seared on the outside and still raw inside.) 

For the dressing:
Whisk together 2 tablespoons of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, hot sauce, 2 teaspoons kosher salt, and 1 teaspoon pepper in a small bowl. Toss the avocado in the dressing and then add the tuna, red onion, scallion, and sesame seeds. Line the rolls with arugula leaves, fill with the tuna mixture, and serve. 


Ina Fridays participants:
Chaya @  Bizzy Bakes
Linda,  @ Tumbleweed Contessa
Mary @ The Egg Farm
Minnie @ The Lady 8 Home
Patti @ Comfy Cuisine
Rocky Mountain Woman @ Rocky Mountain Woman


  1. Tasty and summery. A great hot weather dish.



  2. Beautifully cooked tuna Barbara. Tuna is so easy to overcook. I must give this a try and I would serve it on lettuce too rather in a roll.

  3. Hi Barbara, First of all, I hope that you are recovering from your surgery. (my daughter had similar on her torn meniscus a few years ago.) Summer is the time for rare-grilled tuna salads, and I love how you put these luscious chunks in lettuce cups! Here's to a speedy recovery--Nancy

  4. Delicious! To be honest, I prefer it your way, without the buns.

  5. Ohh this is stunningly good!! YUM!

  6. I have been CRAVING fish since my quick jaunt to Florida for work. I need to find a great (fresh!) piece of tuna and get the Knight to try his hand at grilling it.

  7. Perfection! Ah, Ina...one of the best!

    ela h.
    Gray Apron

  8. The tuna is cooked to perfection, Barbara.

  9. Sounds delicious Barbara. I should join your group because I love all of Ina's recipes.Just made her green beans gremolata.

  10. wasabi powder with tuna - I am so intrigued! Wow!

  11. That is so my kind of dish! Beautifully done.

  12. Lovely idea and we love grilled tuna salads of all sorts, so will have to give this one a go. Happy Ina Friday, Barbara and enjoy the weekend!

  13. that looks perfect for dinner tonight!

    yum, stopping for tuna on the way home...



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