Reviewed: Dec. 2, 2008

When my husband got home I hadn't started dinner so we had a little appetizer and then marinated tuna steaks--30 minutes in this marinade (using dried herbs) was great! We just loved it. Will make again and give to friends.

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Bonni

Home Town: West Linn, Oregon, USA

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Reviewed: Nov. 16, 2008

This was excellent.... I lightly seared the steaks in butter leaving a beautiful pink center in a black iron skillet.... they were perfect. Served with roasted asperagus and a side spinach salad with thinly sliced pears and toasted walnuts drizzled with balsamic vinegar.... my 15 year old LOVED the meal!

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earlybird0367

Cooking Level: Expert

Living In: Newnan, Georgia, USA

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Reviewed: Oct. 27, 2008

This was awesome! I had given up on tuna steak because I was tired of the usual spices and/or blackened varieties. This definitely changed my tune!! I really enjoyed it and ate a LOT more tuna than I have in the past. Thanks for a great recipe!

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taertman2516

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

Living In: Winona, Minnesota, USA

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Reviewed: Oct. 24, 2008

One of the simplest and best marinades I ever did come across!

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mavery28

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Oct. 18, 2008

This marinate was great! I didn't have enough tuna for everyone so I used it on chicken as well and it tasted great on the chicken as well.

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Elizabeth M

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Oct. 11, 2008

AWESOME RECIPE!!! I marinated the steaks for 3 hours. I also coated them with white and black sesame seeds before grilling. GOOD LOOKING AND TASTY!!!

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Traci F.

Cooking Level: Expert

Home Town: Lyons, Georgia, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Oct. 10, 2008

Great marinate! I marinated them over night so they would be full of flavor, I just can't bring myself to eat raw tuna, so i seared them on each side and left them in the pan on low for 10 min. until they were cooked through and still they were moist!

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LISA LOU LOU

Cooking Level: Expert

Home Town: La Plata, Maryland, USA

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Reviewed: Oct. 1, 2008

OMG! This is a wonderful recipe! I didn't have any oregano, but substituted with Italian seasoning and pan seared. I served it as a tuna burger and the kids and husband loved it and requested to take it for lunch the next day.

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Perna

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Reviewed: Sep. 22, 2008

Loved this recipe. My husband said it was better than a steak. I boiled the remaining marinade and drizzled it over the tuna after plating it.

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HM

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Reviewed: Sep. 18, 2008

this was great! my husband loved it!

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Missy P

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Reviewed: Sep. 7, 2008

Used with Mahi Mahi and turned out great. Very moist with great flavor.

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Tricia

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Sep. 3, 2008

I thought this recipe was exceptional. I didn't have any OJ so I used Sunny Delight instead. The fish absorbed all of the marinade in about 1 hour in the fridge. I used the George Foreman Grill also, but you have to watch not to overcook it. Just a few minutes is all you need. THANKS for a great recipe, I'll be making this one again, and again.

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Carla H

Cooking Level: Intermediate

Home Town: Lake Forest, California, USA

Living In: Ravensdale, Washington, USA

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Reviewed: Sep. 2, 2008

very tasty! added bigger chunks of fresh garlic and extra freshly ground black pepper! mmmm good. has an pepper/garlic/oj mix to it WOW

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Mike

Cooking Level: Intermediate

Home Town: North Bergen, New Jersey, USA

Living In: Absecon, New Jersey, USA

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Reviewed: Aug. 18, 2008

I had all of my firends over for a Friday night get together 18 people everyone said this was the best tuna steaks they had ever eaten. I followed the recipe exactley except I allowed the tuna to marinate for 48 hours. Soooo good

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GAL

Cooking Level: Intermediate

Living In: Morgan City, Louisiana, USA

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Reviewed: Aug. 10, 2008

this was a great recipe, easy and delicious.

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birdwhis

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Reviewed: Aug. 2, 2008

very good! This was our first time to make tuna steaks. The marinade was excellent, although I didn't have the fresh parsley and oregano on hand. It was still very tasty though. Next time I will plan ahead and buy the herbs ahead of time (or grow them.) I always prefer to use fresh herbs. Keep in mind the tuna steaks should be a little pink in the middle. I was a little paranoid about this, but they will dry out fast if you don't leave them a little pink. I cooked mine about 6 min on each side. Perfect!

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KAC2

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 28, 2008

Yum, this was excellent! Hubby and I tried this on the weekend and marinaded for about 5 hours. Only changes were adding about 1 tsp of fresh grated ginger and a squirt of honey for some sweet. Turned out wonderful and would definitely recommend!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Jul. 26, 2008

I really liked the salsa you ca pair it with a lot of meats. My husband did'nt care for it much but he dose'nt like that kin of thing anyway. It did take a little longer to prepare. i would make it again for others to try.

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Mared2chuck

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2008

I let this marinated overnight and it tasted great. Next time I'll let it god for two days or I'll inject it. Great flavor, my husband suggested adding a little honey or pure maple syrup to it to see what that would do but its a great flavor by its self as well!

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