"This is great, but it makes a lot. I've actually made it with much less tuna, but with all of those adjustments, probably upped the quantity of tabasco, wasabi, and lime. Craveable. I used to make Tyler's tuna with soy, ginger, and garlic, which I still love, but this one has won me over. "

"Everyone loved this, although I didn't have exactly the right stuff: I used tomatoes cut into cherry size, (regular and heirlooms), I only had a sourdough boule which was really tasty, and I had to pinch in some fontina since 1.5 cups of parm was more than I had. All said, it's clear this is a really versatile recipe and you can't go wrong if you have to improvise a bit. Next time, I need to follow the salt specifications more closely though. "