The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 18, 2009
I had reviewed this a few years ago and have done it over and over and it is a favorite in my family! I have served it to guests and they loved it! I didn't change a thing and it is consistently great!
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Cooking Level: Expert

Home Town: Casper, Wyoming, USA
Living In: Edmonds, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 5, 2009
Oh my god.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 4, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 15, 2009
I love this recipe. Every time I serve it I get rave reviews. The tuna is very moist, and the sauce is velvety smooth with a bit of a kick from the wasabi. Absolutely delicious. I did not alter this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 14, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 17, 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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Cooking Level: Intermediate

Home Town: Jefferson City, Missouri, USA
Living In: Columbia, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 16, 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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Cooking Level: Professional

Home Town: Foster, Rhode Island, USA
Living In: Los Gatos, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
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Reviewed: Mar. 11, 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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Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 3, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 18, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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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Cooking Level: Expert

Home Town: Lagrange, Georgia, USA
Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 30, 2009
The wasabi butter sause was wonderful... a lot of flavor and it goes perfectly with the tuna!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 26, 2009
Excellent
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 22, 2009
Highly reccomended recipe. I used low sodium soy sauce, margarine, 2 tablespoons of wasabi, and an extra dash of soy sauce, onion instead of shallot. Also I used plain white vinegar. It turned out sooooo delicous. I only needed to sear my tuna for about 1 minute each side. This dish is served best when the tuna is RARE on the inside and seared on the outside.
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Cooking Level: Intermediate

Home Town: Wyandotte, Michigan, USA
Living In: Flat Rock, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 11, 2008
Great! We loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 2, 2008
The wasabi butter sauce is great and can be served with any fish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 24, 2008
I tried making this today and it was absolutely divine! I had really chunky tuna steaks though so I cooked them for longer until the outside was crispy but there was still a thin pink line in the middle. The sauce was really, really good, but I added more wasabi to taste. I replaced cilantro with lemon thyme as well which worked out wonderfully and added a nice zing to it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 22, 2008
Wow. Really yummy sauce. Things I did differently were... I used only 1 stick of butter and substituted onions for the shallots because I didn't have any shallots. I also used white vinegar Instead of white wine vinegar. Didn't have any wasabi powder/paste so I used the wasabi that we had last night with our sushi. Not sure if that is the same thing but it all worked out in the end. I didn't add the soy until the very end because I only had salted butter and I was afraid it was going to be too salty. Turns out it wasn't so I added the soy at the very end. Did Not use the fresh cilantro because almost everyone in my family hates cilantro except for ME. I think the cilantro would add another wonderful dimension. ALL in ALL this sauce is wonderful. I literally could have drank it. It did turn out a bit thin, not sure why but it didn't matter. It was delicious. I would absolutely make this sauce again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 6, 2008
This sauce is not only good with tuna but is wonderful with filet! We have impressed guests with this sauce several times!
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Cooking Level: Expert

Home Town: Troy, Michigan, USA
Living In: Lake Orion, Michigan, USA

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