I've made this twice and it turns out fantastic each time. Don't be afraid to remove the tuna from the pan at 30 seconds, it will not be raw! Also, I like to mess around with the amount of honey, soy sauce, rice wine and sesame oil to taste. What I did was make the sauce and marinate the tuna in it for an hour or so before cooking it, and then I had a spare bowl of the sauce to pour over the tuna after it was sliced followed by sesame seeds, finally I chill it for a few hours in the fridge. Comes out cold, soft and sweet!
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