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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22 users found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

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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3 users found this review helpful

Reviewer:

Annette

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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10 users found this review helpful

Reviewer:

Caryn

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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27 users found this review helpful

Reviewer:

Valerie

Cooking Level: Expert

Home Town: North Attleboro, Massachusetts, USA

Living In: Boca Raton, Florida, USA

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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11 users found this review helpful

Reviewer:

Wolf

Cooking Level: Expert

Home Town: La Canada, California, USA

Living In: Seattle, Washington, USA

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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1 user found this review helpful

Reviewer:

Fay

Cooking Level: Expert

Home Town: Murphy, North Carolina, USA

Living In: Concord, North Carolina, USA

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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1 user found this review helpful

Reviewer:

CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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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13 users found this review helpful

Reviewer:

Ckelly976

Cooking Level: Expert

Home Town: Norwich, New York, USA

Living In: Wolcott, New York, USA

Reviewed: Jul. 17, 2010

Husband and I loved this recipe. Flavorful and super easy. Will make again.

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3 users found this review helpful

Reviewer:

tylesue1

Reviewed: Sep. 4, 2010

Hubby got 20 lbs of yellowtail from his deep sea fishing trip. This was the first and best recipe we tried. Boil the remaining glaze and spread it on the cooked tuna. Serve over couscous and wow your guests!

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4 users found this review helpful