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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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Mar. 12, 2006

This was not my favorite recipe. I thought it was very rich, too rich.

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Reviewer:

HOTTIE46947

Cooking Level: Intermediate

Home Town: Logansport, Indiana, USA

Reviewed: Mar. 7, 2006

OUTSTANDING!!! So easy and extremely good! As good as going out to eat and way more satisfiying. As suggested in the other reviews, I added more Wasabi which still didn't make it overly spicy, but gave it some zing.

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Reviewer:

GMUCHEFWHIT

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Mar. 1, 2006

This was absolutely incredible!!!!! I will make a few minor changes next time - add a little more wasabi, use less butter and add some cream to the sauce. Also, tuna should be seared on HIGH heat, not medium-high. This was some of the best tuna I've ever had - thanks for the recipe, Darla!

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Reviewer:

SKYGRETCH

Reviewed: Feb. 27, 2006

This recipe was very good! However, I like it a little spicy and would add more wasabi...2-4 TBS. depending on who I was serving.

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Reviewer:

Kara

Reviewed: Feb. 7, 2006

I want more of a wasabi taste. It seemed like I was eating tuna with butter.

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Reviewer:

ginabelle21

Reviewed: Jan. 12, 2006

I made this recipe for dinner tonight and I read it wrong. I simmered 10oz of chicken stock with shallots and 1/4C of white white and the vinegar. Well I reduced it to only half, kept the shallots and added 2tbl of soy sauce,the wasabi and 1/2 stick of butter. It turned out delicious. My 14 yr old who doesn't like wasabi liked it very much. I think for our taste I would add more wasabi but over all it was delicious. I'll be using it often for other types of fish and for chicken.

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Reviewer:

Dlish

Cooking Level: Expert

Living In: Aurora, Colorado, USA

Reviewed: Dec. 26, 2005

Wonderful. Add a pinch of tarragon in the butter melting stage to gave it a Hollandaise tang. Make wasabi paste with powder, then add extra in the last stages to heat it to taste. Great on smoked turkey, etc...

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Reviewer:

HollySue

Reviewed: Nov. 30, 2005

This was excellent, my family really enjoyed it.

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Reviewer:

Mallow1

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

Reviewed: Nov. 26, 2005

The sauce is great, but 3 to 5 minutes per side for tuna? Good tuna is best enjoyed almost raw (like for Sushi) and should never be seared more than 90 seconds on each side!

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