recipe reviews for:

Seared Ahi Tuna with Watercress, Chile, and Ginger Salad

“Thai influenced tuna steak with a light and aromatic salad. Ideal for summer. Make sure the tuna you get is a dark ruby red and not brown or gray. (Brown shows age/oxidization, gray shows ice damage.) Tuna should be served seared and red in the middle as it is much more tender and juicy. If you do not like it this way increase the cooking time in the pan or transfer tuna to a baking tray and oven cook it at gas mark 7 for around 4 minutes.”

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Reviewed: Jul. 17, 2009

Not a fan. I made the salad dressing exactly as described and drizzled over my own mix of greens with seared ahi. I love salads and am by no means a picky eater. I couldn't eat the salad. My husband gave it a 'B' though, stating the healthiness made up for the salad's lack of good flavor.

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Reviewer:

woodmom

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Reviewed: May 29, 2008

Added the amounts for the olive oil, and included ginger in the directions.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: May 28, 2008

The flavor is there, but the directions were incomplete . . . missing steps for including the ginger, so I added it after the fact to the marinade, dressing & on the salad itself. There was no quantity listed for the olive oil, so I think my guess of 3/4 cup was too much. I will try it again because the tuna turned out really good and flavorful.

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