Reviewed: May 2, 2007

This was great I added extra wasbi and added too much. but it was still great

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Reviewed: Apr. 3, 2007

We LOVED your recipe! It was so good. The tuna was perfect and the sauce was to die for! I'll probably add a little more wasabi next time, as we like a lot of heat. It is a wonderful recipe.

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Carla

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Reviewed: Mar. 27, 2007

OMG!! This is SOOO good! The sauce makes the dish, that's for sure. Perfect amount of tang for us. Next time I will add a little more wasabi to the sauce. I could have used a little more kick. But we absolutely loved this dish!!

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Lola

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Manassas, Virginia, USA

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Reviewed: Mar. 11, 2007

Excellent flavor that doesn't overwhelm the tuna. It's also easy and doesn't take very long to pull together. I had to substitute rice wine and red wine vinegar for the listed ingredients (that's what I had on hand) and did cut the butter in half - that was plenty, but otherwise followed the recipe and was very pleased with the results. Will definately make again. Thanks!

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HOMERMC

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Mar. 8, 2007

I am a personal chef my trade and believe in the good advice from my teachers and employer: when you have the most fresh and top quality ingredients you don't need lots of marinades and sauces to cover. I used Ahi tuna steaks, lightly salted and peppered then rubbed with olive oil, before grilling a few couple of minutes each side for rare then served the wasabi butter on the side. It was fantasik. Even my employer's wife who does not care for fish or wasabi commented on the fresh, clean taste in combination with the succulent steaks. I served it with a peppery watercress salad and sliced tomatoes. Definitely added this to my list of favorites.

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chefofthevalley

Cooking Level: Professional

Home Town: Magadan, Magadan Oblast, Russia

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Reviewed: Mar. 6, 2007

Terrific recipe. Took other posters' advice, cut the butter and upped the wasabi. The end result was plate-lickingly good. Many thanks for the recipe - it's already been requested again!

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Lupin Pooter

Home Town: Sherborne, Dorset, England, U.K.

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Reviewed: Mar. 3, 2007

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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patkt

Cooking Level: Expert

Home Town: Casper, Wyoming, USA

Living In: Edmonds, Washington, USA

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Reviewed: Feb. 14, 2007

This receipe is amazing! It seems complicated but it really isn't too bad. The flavor is spectacular. We made this for Valentine's Day and it was far better than anything we could have eaten at a restaurant.

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Chantal

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Reviewed: Jan. 14, 2007

I made this tonight and both my husband and I loved it. I followed other posts and cut the butter in half (only used about 6 tbls.) and used 2 tbs. of soy sauce. I also used a sweet white wine and the wine vinegar. I used dried cilantro, but only about 1 tsp. I served this over briefly stir fried bok choy and shitake mushrooms. I seared the tuna over high heat to a slight light pink in the center as I did not have maguro tuna, only yellowfin, which tastes a little more fatty to me. The sauce is exactly the same as that which is served a a very popular local restaurant with salmon crusted with panko bread crumbs. This is a keeper!

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Leslie

Cooking Level: Expert

Home Town: Milford, Illinois, USA

Living In: Hilliard, Ohio, USA

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Reviewed: Nov. 10, 2006

The sauce totally makes this dish. Like someone else said, the wasabi taste is definitely there, but it's not hot. I left out the cilantro because we don't like it.

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CAROLYNK3

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Highland Park, Illinois, USA

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Reviewed: Oct. 17, 2006

This was really yummy, and I am not a fish fan at all (except for sushi). The only reason I didn't give is 5 stars was I did halve the butter as suggested, add garlic to the sauce, and I only cooked the tuna about 2 minutes per side.

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STARGAZER8383

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Reviewed: Oct. 15, 2006

Just made this!! we loved it! I didn't have shallots, so I used a mixture of minced garlic and onion. I also reduced the amount of butter from 1 cup to 3 Tbs. I made enough sauce for 6 servings but only had 2 pieces of fish- used rest of sauce to marinate fish for 3 hours. Used the rest for dipping and also had some drizzled over some kale that I wilted in toasted sesame oil with pulverized toasted sesame seeds. This was the best dinner we have had in ages! My 2 yo even ate the fish. :o) Thank you so much!

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kiyabear

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Reviewed: Aug. 20, 2006

Good...will reduce butter next time.

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apedawn

Cooking Level: Intermediate

Living In: D'iberville, Mississippi, USA

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Reviewed: Aug. 11, 2006

Loved it. have used it twice, second time cut the butter a bit and added more wasabi- great for company.

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ADAB

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Reviewed: Aug. 9, 2006

had to change a few just because of what I had on hand but this was great!!!

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crawdaddy

Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

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Reviewed: Aug. 9, 2006

My husband recently went on a fishing trip and we have a freezer full of tuna to use up...Out of all the tuna recipes I've tried, he thought this one was the best. I thought it was pretty good, but not quite 5 stars. Surprisingly, the sauce isn't spicy at all. You can definitely taste the wasabi, but it's not hot.

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CameronsMomma

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Reviewed: Aug. 3, 2006

I used wasabi powder instead of prepared wasabi (about 2 tablespoons). Could have used more wasabi for more spice, but it was still delicious as is! This sauce tastes good over other firm-fleshed fish as well, such as mahi mahi and salmon.

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JWID99

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Reviewed: Jun. 21, 2006

Very good! I cooked the tuna all the way through, though, as we prefer fish that way. The sauce was wonderful! Thank you for a great recipe that even my two small kids liked.

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SCRAPULOUS

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Reviewed: Apr. 10, 2006

WOW!!My husband and I are truly fresh tuna lovers and this recipe was amazing. Definetly needed more wasabi in sauce. I did not have shallots so I used scallions. Pan searing the tuna for 90 seconds on each side was the key. You have to try this recipe.

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nychrissil

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Reviewed: Apr. 5, 2006

I was very disappointed with this. The sauce was very sour and just plain weird; I even bought some decent wine for it. Husband scraped most of it off his piece of tuna.

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