Reviewed: Sep. 23, 2007

YUM. I got some Ahi tuna, never frozen, from an Oriental market, as well as all the other ingredients.I marinated the tuna for about an hour then used toasted sesame seeds. I cooked it in an already hot skillet (not smoking hot, the seeds will burn) for about 3 minutes on each side, sliced it up and served it rare with sauteed spinach, garlic and leeks. And sake. It's impressive enough for company and plates beautifully. Gotta use ahi grade tuna for this one.

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Alicia RB

Cooking Level: Expert

Home Town: Christiansted, Saint Croix, U. S. Virgin Islands

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Reviewed: Sep. 17, 2007

You can't go wrong w/ seared ahi, but this recipe didn't dissapoint. Make sure you get sashimi grade ahi, as fresh as possible. I didn't have rice wine vinegar, so I used white wine vinegar, and it turned out fine. I recommend you use less sesame seeds and hot mustard works as a good dipping sauce too. If you have a smaller skillet, cook the pieces one at a time, I tried to throw them all in a once and the outer pieces didn't cook entirely even. Like I said before though, you can't go wrong w/ Ahi, unless you cook it through.

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peterc06

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Reviewed: Sep. 17, 2007

i loved the tuna. sooo good. my bf asked if we can eat this every week! a few suggestions that i have: adding a bit of grated ginger along with juice to the searing marinade really spices up the recipe. instead of coating the tuna with sesame seeds then searing them, i bought toasted sesame seeds and then sprinkled the sesame after my tuna was cooked. make sure the tuna is seared on medium heat b/c high heat burns the tuna and causes lots of smoke. chop up some scallions and sprinkling them over the tuna along with the sesame makes the whole plate look more attractive (i.e red and green contrast)

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azngel

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Reviewed: Sep. 12, 2007

This recipe is excellent!! I basted the finished steaks with more of the sauce before I served it. We have made this 3 times in the last couple of months.

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Jnaggie

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Reviewed: Sep. 11, 2007

This recipe is awesome. Be careful not to cook too much...

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KEVINdaCOOK

Cooking Level: Intermediate

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: Sep. 11, 2007

This recipe was so easy and tasted great. I didn't have any mirin, so I left it out.

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Iliana and Mia's Mom

Cooking Level: Expert

Home Town: Kingsville, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Sep. 7, 2007

This recipe is soooo easy to make and yet so great tasting. I made it today and couldnt wait to post my rating. Thanks

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Zuly

Home Town: Panama City, Panama Province, Panama

Living In: Moravia, San Jose , Costa Rica

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Reviewed: Sep. 4, 2007

didn't have the sweet wine so just put a little sugar in the mix. cast iron skillet was WAY too hot for this IMO. the seeds burnt up in not time flat. scrapped them off and put it onthe grill to let it cook through. will probably make again using the mix as a marinade and cook the tuna through.

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NorseArcher

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Reviewed: Aug. 28, 2007

Really tasty! I forgot the vinegar in the sauce that went with the tuna, and it still came out excellent. I also didn't have any sesame seeds, so made a simpler version.

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Alli

Cooking Level: Intermediate

Home Town: Amity, Oregon, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 27, 2007

Delicious!!! I made this according to recipe (for the most part), doubled the sauce amount and left out the sesame seeds. I did use them the first time around trying this recipe but they didn't add much and it ended up getting a bit messy, as another poster mentioned. Served over wild brown rice, which was perfect for soaking up the sauce that I drizzled on just before serving (with some left over for dipping too).

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MGEE73

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Aug. 10, 2007

I have used this recipe three times and it is great! I could not find the Japanese wine, but I substituted a sweet Spanish wine that worked well. I served the tuna on top of some mixed green lettuce leaves which added color and texture. I have trouble remembering to separate the sauces before adding the vinegar. New Orleans Giglet is my newest hero!

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Kinggeorge

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Reviewed: Aug. 8, 2007

Yum! My boyfriend hates seared tuna, so I made this for myself one night while he was out of town. It's an easy recipe to scale down, and I'm so glad I made this! For a side, I made Jamie's Cranberry Spinach Salad from this site (which I HIGHLY recommend). Dinner took about 10 minutes in all, and it was one of the best meals I've had in a while. The only thing is, I felt guilty about wolfing down a $15 tuna steak in so little time. What can I say? I couldn't help it; it was too good.

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annersmarie

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Aug. 6, 2007

I loved this recipe. I did not know that I could make something this tasty! Thanks for sharing.

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Jul. 28, 2007

Hubby loved this recipe. He ate his and half of mine. I think I didn't care for it as much because it had cooled off too much before I ate it. I probably would have liked it better if it was warmer. (My fault, had to take a picture of it first.)I didn't have any mirin used sake instead. Also used red wine vinegar instead of rice wine vinegar (I was out). I seared these on a very hot BQQ grill for about 45 seconds on each side. I think next time I will only cook them 30 seconds on each side.

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POOKY1969

Cooking Level: Intermediate

Home Town: Minot, North Dakota, USA

Living In: Peekskill, New York, USA

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Reviewed: Jul. 28, 2007

Love this recipe! I serve w/ample wasabi, increase the honey a bit, toast the sesame seeds, and serve w/lemon-parsley risotto...Nice....

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schatzi

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 18, 2007

This was very easy and tasty I could not find the Japanese wine so I left it out maybe next time if I can find it I will add it.

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Ran316

Cooking Level: Expert

Home Town: Randolph, Massachusetts, USA

Living In: North Andover, Massachusetts, USA

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Reviewed: Jul. 4, 2007

Excellent and very easy!

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Robyn

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Reviewed: Jun. 26, 2007

WOW!!! Amazing recipe!!This was my first time searing tuna so I was reluctant to try adding the sesame seeds for fear that I would burn them. Boy, I wish I would have. I think they would have added an excellent crunchy "crust" that would compliment the velvety texture of the tuna. I will make this again and try adding the sesame seeds after cooking as one person suggested. This is definitely a recipe to make when you want to impress guests. The dipping sauce was amazing and the wasabi gives it a wonderful kick. Thank you so much for sharing this recipe.

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KRZEWINY

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Reviewed: Jun. 14, 2007

My husband really enjoys rare tuna so his was perfect. I prefer more medium tuna and found the seeds to be burned. The sauce was amazing and the fish was great otherwise.

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