Reviewed: Oct. 10, 2009

Unbelievable flavor in the sauce, worth every minute.

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sarahsarah564

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Reviewed: Oct. 4, 2009

Absolutely fantastic!

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JLG

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Reviewed: Sep. 22, 2009

FANTASTIC. I substituted swordfish for the tuna and used rice wine vinegar (mirin) as I didn't have white wine vinegar. I am a novice cook but with this recipe, managed to pull off something that was truly fine-dining restaurant quality! The sauce is to die for. I can imagine this would be wonderful atop garlic mashed potatoes as the sauce is so rich, savory and flavorful.

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ak808

Cooking Level: Beginning

Home Town: Honolulu, Hawaii, USA

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Reviewed: Aug. 20, 2009

I am having a really hard time getting this sauce right (I'm new at this, and the butter keeps separating, I think), but even with being a little off, this recipe is very good! I'm going to keep practicing.

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jenntropy

Cooking Level: Beginning

Living In: Canyon Country, California, USA

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Reviewed: Aug. 20, 2009

Wow! I was looking for something to put on fresh caught island tuna and this is it! (this would be good on a rock, but...) :) I did exchange white vinegar and regular onions, can't imagine what it would taste like if I had all the right stuff. Thanks for the recipe!

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MATNTAM

Cooking Level: Expert

Living In: Mililani, Hawaii, USA

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Reviewed: Aug. 8, 2009

This is sooooo good! Lots of strong flavor, but it does mellow out as you cook the sauce. I may end up using the sauce on other things, not just tuna. Try this, you'll be satisfied!

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Jenn

Cooking Level: Intermediate

Home Town: Glassboro, New Jersey, USA

Living In: Cary, North Carolina, USA

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Reviewed: Jun. 4, 2009

Oh my god.

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jwesthale

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Reviewed: May 3, 2009

Really great recipe. It's amazing how you capture the wasabi flavor without overpowering the recipe with heat. I used it with some tuna steaks that we had frozen and the flavor was incredible, even without using fresh fish!

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Whitney

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Reviewed: Apr. 13, 2009

This sauce is amazing! I doubled the Wasabi, and cut the cook time on the tuna in half. The next night I put the sauce over steak and it was fantastic! I placed the hot steak over the cold wasabi butter to heat it up and it worked great.

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nono

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Reviewed: Mar. 14, 2009

Excellent! I had dry powdered Wasabi and used same measure and it was fine. This is dinner party caliber good eats.

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R Vennerbeck

Cooking Level: Professional

Home Town: Foster, Rhode Island, USA

Living In: Los Gatos, California, USA

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Reviewed: Mar. 14, 2009

Outstanding recipe. I took the suggestion of others and reduced the amount of butter used and paid careful attention to the sauce during and after emulsifying the butter. I used a dry chardonay for the recipes because it's what I had on hand and it still worked beautifully. I took another reviewers recommendation and sliced the cooked tuna into 1/2 slices with a sharp knife and fanned them out on the plate over a little basmati rice with a salad. Very nice, very elegant, very tasty dinner.

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Dukslayr

Cooking Level: Intermediate

Home Town: Jefferson City, Missouri, USA

Living In: Columbia, Missouri, USA

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Reviewed: Mar. 10, 2009

This was very good. I need to work on my searing skills and I think it would be better. Thanks for the recipe!

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Mar. 2, 2009

I would give it a 1, but husband LOVED it, so I'll compromise with a 3. We halved the butter, but followed everything else exactly. Could have done with less cilantro. Be aware that this is VERY wasabi-y. It was a strange taste to me to have wasabi have the greasy texture of butter.

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ALK02G

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Reviewed: Feb. 15, 2009

This was amazing! I made it for my family with a few minor adjustments. I substituted Light Smart Balance in place of the butter and used only 1/2 a cup instead of a full cup. Also, I served it with the pineapple salsa that one of the other reviewers recommended...pair it with some jasmine rice and some wilted spinach and it was a meal made in heaven. My family didn't even guess that it was healthy!

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Ashley

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Reviewed: Feb. 10, 2009

Excellent! We cooked ours a little longer b/c fillets were thick. Wish they were a little more rare in hind site. Added extra wasabi to sauce - yum!

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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: Jan. 29, 2009

The wasabi butter sause was wonderful... a lot of flavor and it goes perfectly with the tuna!

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ETAINL

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Reviewed: Jan. 26, 2009

Excellent

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Aletta

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Reviewed: Dec. 29, 2008

I just realized that I have never rated this recipe. This is the best tuna steaks I have ever had. My husband and I go to a very upscale restaurant for our anniversary every year just to get their tuna steaks but this recipe is so much better that now I have had to find other things to eat when we go. Anyway, its very easy to make and always a hit with the family.

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