A Wicked Tuna Roll

Lobster Rolls don’t mean a thing to me, but Tuna Rolls sure do.  Before I lived in Boston, I never knew about Lobster Rolls (rightfully so, coming from a family that keeps Kosher-ish).  I remember the afternoon like it was yesterday, I took the train to Rockport and grabbed lunch at a quaint cafe.  I don’t remember the name of the restaurant or what I ordered, but I do remember the lobster roll the couple next to me ordered and thinking, “it’s served on a hotdog bun!?”  Fast forward about three years, when I saw a Barefoot Contessa episode where she made Grilled Tuna Rolls – this I could do.  I LOVE tuna, in all forms (albacore sushi, seared ahi, tuna salad…) and this recipe definitely makes my list of favorites.  I like to make it on extended weekends (like Memorial Day this weekend!), and we’ll usually enjoy it for a few days.  I might not be bringing them next door to my neighbor, Rob Marshall, but hey, I think making them for us is a pretty good second best.

Some tips

  • We found it better to dice the tuna in small 1/2 inch cubes, rather than 1-inch.  We made it both ways, and felt the smaller pieces were easier to eat.
  • I seared the tuna in a nonstick pan, and used about 1-2 tsp. of olive oil
  • To help in cutting the tuna up later, I asked the fishmonger to cut the tuna steak in half so that it made 1/2 inch thick steaks
  • I suggest using 2-3 tbsp. of red onion instead of 1/4 cup – for us, it was too strong otherwise
  • For hot dog buns, any kind will do – we use the low-cal kind
  • The mix also works great on crackers as an appetizer

Grilled Tuna Roll
(Please excuse the camera-phone quality picture)

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