Reviewed: Jan. 14, 2007

The BEST!!!

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ZANDER56

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Reviewed: Jan. 8, 2007

Real quick and easy to make.

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SHELKINS

Cooking Level: Expert

Living In: San Angelo, Texas, USA

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Reviewed: Jan. 2, 2007

We gobbled this up in no time. This was my first time cooking tuna. I followed the instructions with no changes and it turned out great.

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Chocaholic

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 26, 2006

I didn't like this as much as my husband did. I think next time we'll have to sear it a little longer for me. I like the middle pink, but not the whole thing!

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Chantel

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Dec. 25, 2006

Restaurant quality, without a doubt. Try making this recipe with mashed potatoes, and drizzling the dipping sauce over them and the tuna. Yum!

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TEDBRYAN

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Reviewed: Dec. 5, 2006

My husband and friend were so impressed that I made seared ahi. Thank you for the recipe. I used black and regular seasame seeds as another reviewer mentioned and it looked just like what I get at fancy restaurants! I can't wait to make this again.

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JESSICALARAE

Cooking Level: Intermediate

Home Town: White Salmon, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: Dec. 4, 2006

My tuna was "previously frozen".... so - I thought it came out poorly. I had to cook it much more than the 30 second searing - that did not even make it luke warm inside. After cooking it more so it was very rare - the taste was just not there for me.

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Katie

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Reviewed: Nov. 16, 2006

This recipe is unbelievably easy and fantastic. I used brown sugar because I didn't have honey (allergic) and I doubled the dipping sauce. Half the sauce I used to marinate the tuna steaks for about 2 hours, and the rest for dipping. I have never had a recipe disappear so fast. Definitely my new favorite fish recipe.

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KTHYMOMKAT

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 16, 2006

My husband bought salmon instead of tuna and I didn't have any mirin, so I just used red wine. I wanted the fish cooked more, and as a result ended up scorching the sesame seeds. It was still incredible. Definitely use the wasabi. It complements the fish perfectly. Next time, I'll not heat the oil so high so that the sesame seeds don't scorch. But there will definitely be a next time. So simple, yet very gourmet tasting and makes for a beautiful presentation as well.

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CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

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Reviewed: Nov. 5, 2006

We didn't have the japanese wine, but I used 1/2 the servings b/c I was making it for 2 people. The wasabi paste served with it really sets this dish apart. I served it with brown rice and a salad. I'm hungry for it now! Very very good. I'll be making this again soon!

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Joel G.

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Reviewed: Oct. 24, 2006

I loved it. My six year old loved it.

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Dakota

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Reviewed: Oct. 10, 2006

A very good and simple recipe. 30 seconds was too rare for me. If you like your tuna slightly rare, add another minute or so to the cook time. Also, the sesame seeds scortch easily, so have some good ventilation.

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piegrrl

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Reviewed: Oct. 7, 2006

Delicious. I have been waiting to try this recipe for a while now. I only make fresh tuna for occasions and it was sensational. The sesame seeds were a great crunchy contrast to the tuna steaks. Seared them for only 30 seconds on each side. Hubby loved this...and I did too. (So did my 1 1/2 year old son who doesn't like fresh tuna). Will be used again and again. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Sep. 25, 2006

This was excellent and so easy! The sesame seeds formed a nice crust, and the rare tuna was velvety and juicy. I followed the recipe exactly--the only thing I'd change is I'd serve it with pickled ginger.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Sep. 13, 2006

absolutely perfect. I also left out the wasabi (because I don't have any!) but it was still SO good. It looks gorgeous served up with sliced avocado too.

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E

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2006

Great recipe. Follow it and enjoy!

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sydneycarton

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Reviewed: Aug. 26, 2006

Awesome!

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Byrdie

Home Town: Mount Pleasant, South Carolina, USA

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Reviewed: Aug. 26, 2006

This was delicious- followed recipe exactly. Thank you!

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Islandgirl

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2006

Wow - this was soooooo good - better than we've had in a restaurant. We used a mixture of black and white sesame seeds to coat and pan fried in sesame oil rather that olive. (1 minute on each side) PERFECT. Skipped the wasibi - the dipping sauce was perfect by itself - definately *****!

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TORA.V

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Sugar Land, Texas, USA

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Reviewed: Aug. 23, 2006

This was a great recipe, quick and easy, not to mention good. I made as directed except I prefer my tuna well done, so I seared them for 1 1/2 minutes on each side.

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