Reviewed: Oct. 16, 2009

I made these for my family and they loved them. I topped each with a pineapple mango salsa which sent the flavor through the roof! They were so loved that I also made them for my father's birthday dinner and they were also a huge success

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April

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Reviewed: Aug. 11, 2009

I have to be honest here, after I mixed the ingredient together and put the tuna steaks in a ziploc bag, I went yuk, it looked terrible. But I grilled the tuna steaks after marinading the steaks for over an hour and all I can say is YUM! It was so good. My husband and my daughter's boyfriend loved it!

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Annette

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Reviewed: Jul. 7, 2009

Did not care for this at all. The hoisin sauce really didn't combine well with the other ingredients. Maybe leaving that out would work, but will not make this again.

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Holly M.

Cooking Level: Intermediate

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Reviewed: May 31, 2009

Fixed it with apricot preserves and thought it needed to be sweeter. Will definately fix it again using pineapple or some sweeter tropical preserves. I also think we cooked it too long and slightly underdone would have made it more flavorful.

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Cabinluvn

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Reviewed: Mar. 12, 2009

This is the only way I make tuna steaks! excellent recipe, and I've even managed to impress people with it. even good in the middle of winter cooked on a frying pan instead of a grill. fantastic.

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Ckelly976

Cooking Level: Expert

Home Town: Norwich, New York, USA

Living In: Wolcott, New York, USA

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Reviewed: Mar. 8, 2009

this was a recreation of what we paid $26/per plate at a fancy resteraunt! (at home cost $6 pp) Awesome! Served with steamed asperagus & wild rice. Yum!!

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Michelle74

Cooking Level: Expert

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Reviewed: Mar. 5, 2009

I made this with Apricot-Pineapple preserves as that's all I could find at the store, and I increased the amount of fresh cilantro. I marinated the fish (a shark steak) for two hours, which was perfect for us. The shark had a super firm/ dense texture which I wasn't especially crazy about, but the flavors came together really well. I reserved a couple of Ts of marinade to pour over the cooked fish. Served it over soba noodles with sesame green beans. Not bad at all. Thanks, dakota!

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Caroline C

Cooking Level: Expert

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Reviewed: Feb. 9, 2009

Very nice! We're big tuna steak fans, so I decided to rescue this from my recipe box. The weather warmed up enough for us to grill outdoors, using cedar planks to add additional flavor. We used apricot preserves. I might cut the amount back next time, but all in all, this was a quick, easy dinner served alongside a tossed salad. Thank you for posting this recipe!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Oct. 1, 2008

I'm giving this recipe 5 stars because our guests said they're tuna steaks turned out perfectly. The one my husband and I shared was the one that fell apart on the grill. I think we'll try this again, and not marinate it so long. I've learned you're not supposed to marinate fish for a long time or it can make it tough. Anyway, the flavors in this dish were great! Worth a second try for sure!

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Fay

Cooking Level: Expert

Home Town: Murphy, North Carolina, USA

Living In: Concord, North Carolina, USA

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Reviewed: Sep. 3, 2008

Great! I used apricot-pineapple preserves bc that's what I had. The marinade is awesome - I used about 2/3 of it to marinate and saved 1/3 to glaze the fish after cooking. Also added a little chili oil, since we like heat - but the flavor is perfect as is. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jul. 14, 2008

Probably one of the best pieces of marinated fish I've ever enjoyed! Tender, flaky and very tasty. I think it would also make a wonderful marinade for chicken or pork. I'll have to try it sometime.

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Wolf

Cooking Level: Expert

Home Town: La Canada, California, USA

Living In: Seattle, Washington, USA

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Reviewed: May 22, 2008

Tried this last night.I had bluefin tuna right off the fishing boat.Wasn't sure if I would like this marinade,but am really glad I tried it. It came out great.I did however make two small changes,I used crushed pineapple,because I didn't have preserves ,and because I don't like sesame oil,used regular olive oil.It was grilled to just rare and served over a salad with a light lime vinaigrette.I am sure this recipe will stay in my recipe box and used regularly.

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Valerie

Cooking Level: Expert

Home Town: North Attleboro, Massachusetts, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Apr. 8, 2008

I made this recipe with a few changes to work with the ingredients that I had in my kitchen. I used apricot preserves, lemon instead of lime juice, olive oil instead of sesame and I didn't use fresh cilantro or ginger (I used spices from a jar). The marinade was very tasty. Unfortunately my fish turned out dry. I think I may have cooked it a little long? I also broiled the fish instead of grilling- that may have been a factor? Overall I think this is a good recipe- I'm unsure if I will try it again. My kids (ages 7, 4 & 1) weren't thrilled with it.

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BLESSINGS4CHANDA

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Reviewed: Feb. 2, 2008

This is a tasty,easy recipe!I used apricot preserves because that is what I had on hand.I had never heard of hoisen sauce,but that was easily found in my grocery store's ethnic food aisle.My husband really loves this recipe and my 16 y/o daughter, who is almost a strictly chicken and pasta eater,gave it the thumbs up!My other kids(19 & 13) ate it also, no complaints.We've made this twice. I think the first time we(I should say my hubby, he's the "grillmaster")overcooked it.The second time we kept a closer eye on the timing and it turned out perfect!We'll continue to use this recipe.

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