Reviewed: Nov. 6, 2009

2 out of 4 people I served this to liked it and I wasn't one of them. The flavor of the marinade really enhanced the fish-i-ness of the tuna steaks (which for me, is not a plus.) The leftovers were awesome the next day made into tuna salad sandwiches however!

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tearosemoon

Cooking Level: Expert

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Reviewed: Jun. 9, 2009

Delicious marinade! I pan fried the tuna with a small drizzle of oil for 3 minutes per side. That left the steaks pink in the middle, with great flavor and texture.

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melanie

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Reviewed: Jun. 2, 2009

I will probably make this again - it's pretty easy.

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OliviasMommy

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Reviewed: Apr. 15, 2009

Not a bad recipe but I there are definitely better tuna recipes out there.

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MORGANPORTER

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Reviewed: Apr. 12, 2009

Wonderful! If it is bad weather, I sear it on my grill pan. Delicious!

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LGFITZ

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 8, 2009

Good flavour.

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Kim W

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Reviewed: Mar. 4, 2009

Really good! I increased the amount of garlic and I marinated the steaks in the fridge longer than 30 minutes, but only because I had time. And I didn't grill the steaks but rather pan fried them. My only problem was that I cooked them just a tad too long. I wanted them to have a pink center, but it cooked all the way through. However, despite that, it still turned out delicious! My bf and I both really enjoyed this meal. Too bad tuna steaks are a bit pricey!

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jlee28

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2009

This was really good. My husband who normally doesn't like fish and was skeptical about eating it, asked for me to put it on the list to make again. I made only some minor alterations to recipes just because we prefer things a little bit more spicy so I added some seasoning and a little bit of lemon juicy.

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Lauren

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Feb. 9, 2009

Very good marinade. I used the amount of marinade for 4 steaks but only had 2. Be sure if you like yours cooked rare or medium rare to only leave it on each side about 2 mintues. I did the first side for 3 and the second for 4 and it was fully cooked and almost starting to get dry.

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Teresa

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Reviewed: Jan. 1, 2009

SO good! The only thing we would do different is to make more of the sauce to go with the rice we made on the side. Great recipe!

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truedrue

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Reviewed: Dec. 14, 2008

This was delicious! I also substituted seasoned rice wine vinegar for rice wine, and loved the results. I served it with some pine-nut couscous, yum!

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Cosmonaut

Home Town: Marietta, Georgia, USA

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Reviewed: Sep. 25, 2008

Excellent!! Had intentions of doing on tuna fillets, but ended up not having them and subbing halibut fillets instead - they were exceptional (even our guest thought so)! A keeper!

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Little Southern Mama

Cooking Level: Expert

Home Town: Lagrange, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 15, 2008

Very good, will make again. Thought the ginger taste was a little overpowering, may add a little citrus next time to cut. Do not overcook the tuna, 3-4 minutes a side is enough.

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Glen A. Metz

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Reviewed: Apr. 18, 2008

Very tasty. We all enjoyed it. Thanks for a good one!

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Arielle

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: New Haven, Connecticut, USA

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Reviewed: Apr. 17, 2008

This was a simple, great recipe! Very good flavor.

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gz1gz2

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Reviewed: Feb. 14, 2008

Very enjoyable, tender and juicy. Cooked the tuna around 4 minutes each side and it turned out perfect. Will definately use this one again for friends and family.

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runningweasel69

Cooking Level: Intermediate

Home Town: Morristown, Tennessee, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Nov. 15, 2007

I made this last night with fresh tuna. I only marinated it for half hour but definitely think it needs longer time. I actually made a sauce and pour it on top of the fish before serving which gave it a bit more flavor. But we love it. I made it medium well.

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MaoMao

Cooking Level: Intermediate

Home Town: Hong Kong, Hong Kong Island, Hong Kong

Living In: New York, New York, USA

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Reviewed: Nov. 13, 2007

I let this marinate for a full 24 hours. Cooked them rare on an indoor grill. Made some couscous and sugar snap peas as sides. OH MAN! This was sooooo good!

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BEBE548

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Reviewed: Nov. 11, 2007

Very easy and very flavorful! We found the tuna steak VERY filling. So much so that I couldn't eat much of my sidedishes. I liked the marinade a lot (especially with a bit saved on the side as a dipping sauce before being put in with the fish) but added a little bit of Lowry's marinade as well since I had a bit left in the fridge. Very good recipes. We'll make this one again soon.

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