One of our favorite recipes! I make it all the time, my husband compares all restaurant Tuna's to this recipe. We actually just had it for dinner tonight. I too add more honey to make it a tough sweeter and just use regular sesame seeds.

We were using a pretty thick piece of tuna from Costco. The first time we made it it was just too raw (which is odd since we like sushi). The next time we had it I cooked it at a lower temp for about 3 minutes per side which was still med rare. It was perfect. We liked the dipping sauce too with a little wasabi on the side. Yummy.

Awesome. My hubby loved it. Thanks so much.

This was very yummy. I used all the ingredients and it had a nice flavor on the tuna... grilled instead of stove-top but that helpedd the sesame seeds form a nice crust without burning.

I thought this was pretty good. I dont like my tuna raw in the middle, so I cooked mine for a minute on each side, but I did my DH's rare in the middle and he LOVED it. He is definatly the raw or seared tuna conniseur so I trust him when he says this was melt-in-your-mouth wonderful! Next time I make this, I will probably cut the sesame oil down to 1 Tbsp as I thought it really overpowered the sauce. Also, I based on other reviews, I decided to toast the sesame seeds then sprinkle them on after the tuna was seared. It was very good that way, but I felt like with the toasted seeds and all the sesame oil in the sauce, it was a big taste of sesame for sure.

Excellent flavors! SUPER quick and easy! I was impressed! Tips are starred below. This was my first time preparing ahi tuna--and this recipe was fabulous! Like others, I purchased the tuna from CostCo. I did not have mirin--did not use any substitutes and it turned out just fine! **Canola oil even smoked with the high-heat: wouldn't recommend using olive oil. **Sprinkled with toasted sesame seeds after cooking, per others suggestions. Glad I did! **Sliced the tuna in half horizontally because the slices were SO thick. Served it with rice and steamed spinach & garlic. Enjoy!

I made this for my husband last night because he loves ahi tuna. He thought it was great. I thought it was just okay, but I'm not a huge fan of tuna. I had 1" tuna steaks that I cut in half to make them 1/2". If yours are 1/2" only sear them for 30 seconds on each side. We did 45 and they were a little too done.

Loved the flavour of the sauce. Next time I will definitely slice my tuna steaks to be more like a 1/2" thick. Mine were closer to an inch and were still cool on the inside. I did bring the tuna to room temp before cooking but I think the steaks were just too thick. Served with a garlic spinach saute. Yum!!

This is great! The only thing I changed was using sweet vermouth (that I had on hand) instead of mirin and since I don't own a cast iron pan, I used a stanless steel skillet which worked perfect. The tuna is very rare, but just melts in your mouth. I'll make this again!

Amazing!

This was wonderful! I ended up with no leftovers because I kept picking at the piece I'd planned to put away. I'm a sushi-lover, which is probably why I liked this dish so much. The tuna will definitely still be red if cooked 30 seconds on each side, and any longer will char the sesame seeds. Also, I used Japanese plum wine as I couldn't find mirin.

These were barely blah. Won't be making these again. Sorry... =(

awesome!

Make sure you use fresh! I had some in the freezer and the texture was terrible. The marinade was tasty.

Wow! This is awesome. Restaurant quality meal that is so easy to prepare. The only thing I changed was the mirin. I didn't have any so I added a little bit of sweet white wine that I had. I served it with sushi rice and a wasabi/ginger mayo. This is a definite keeper and is sure to be a dinner party meal.

I had a difficult time searing the tuna without either burning the outside or having the middle still be very cold. Also, the marinade didn't seem to add a lot of flavor. Sorry, but I was a little disappointed.

SO delicious! This dish was similar to top quality tuna you'd get in a fancy seafood restaurant. We added extra wasabi to get a little kick.

I really enjoyed this recipe. However, I took the very thick tuna steaks pretty much directly from the fridge to the skillet and they were (obviously) still cold in the middle during consumption. Next time, I'll let the tuna come closer to room temperature before searing.

simple and delicious. Ran into a friend who is a chef when I was buying the wine the recipe called for and he said to forget it, it won't matter. He was right!