Reviewed: Nov. 25, 2005

This is so good! My husband who is ho-hum about fresh tuna loved it.

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8BARRSTREET

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2005

An easy to prepare restaurant-quality dish. Didn’t have mirin so I substituted sake along with an extra ½ tablespoon of honey. It turned out perfectly!

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CHERRY007

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Reviewed: Nov. 18, 2005

Quick and easy prep and cook time, but flavor was not what I expected. Was hoping for more pizazz.

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Michelle Iannelli

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Reviewed: Oct. 27, 2005

Absolutely perfect! I loved the dipping sauce.

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rltroege

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Reviewed: Oct. 26, 2005

The dipping sauce in this recipe is to die for! Absolutely fantastic. Very good tuna recipe, too. Quick and healthy. Make sure the tuna is seared in a very hot pan and is served rare inside. Delish!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 24, 2005

Awesome. I thawed frozen Ahi from Costco. This tastes almost like steak! Don't have iron skillet - used non-stick. Didn't have mirin - used sweet vermouth. Still perfect. This recipe rocks because my house doesn't stink like fish as long as I use the pan's lid while cooking! I split more like 30/70 for the sauce, because we like extra to put on our rice (and there is still plenty to dredge the fish in). I "dry" the fish with paper towels after thawing so it will absorb more of the sauce.

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ROCKES

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2005

Great sauce! I used very Fresh Ahi Tuna ($21.00 per Pd. We like our tuna rare and only cooked on very hot for 30 seconds each side in a flat skillet. I didn't have a iron skillet handy. I will do this again but will shop somewhere else for my tuna. You can't go wrong with this recipe if you follow here directions exaclty. Next time I'm trying it blackened. Yum.

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dorybixler

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Reviewed: Sep. 3, 2005

This was really good and well liked by all. I did use chicken tenders, (2/person) instead of tuna. Cooked a bit longer. Very moist & tender.

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chibiharuka

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Reviewed: Sep. 2, 2005

I was hoping someone had tried this with salmon as I had no tuna. (Never have cooked tuna,so...) No one had tried it. I did. Man it was good! I followed the recipe exactly, frying the salmon in a cast iron skillet. I did cook it thoroughly as "rare" isn't my thing exept with oysters. (OK, not smart..just good) It was wonderful. Try it with salmon! Cook to your level of liking.

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Bruce

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Reviewed: Aug. 8, 2005

I have tried this with both the fresh tuna and chicken. If you use either, it is excellent! I didn't make any changes in the recipe, it is great the way it is.

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FAIRCHP

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Reviewed: Mar. 16, 2005

I used my George Foreman grill for this so I didn't need the olive oil. Also used regular wine instead of mirin. I loved the sauce but the sesame oil was a little overpowering. I might use half of it next time or even use olive oil instead. The sauce was great on my rice as well. Also cooking it for 30 seconds on each side didn't do much except for brown the seeds. It was cold and red more like sushi. I happen to like it that way but I don't think most of the people that I would invite over for dinner would feel the same.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 3, 2005

I seared 1min on each side, it was too long, I should have followed the directions and only cooked for 30seconds. I didn't like the taste of the sesame oil- it was too heavy, next time I will use light olive oil.

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schmerna

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2005

My fisherman caught a big tuna in Gulf recently. We needed recipes for tuna steaks & this one was fabulous. Thanks.

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JEANRG

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Reviewed: Dec. 8, 2004

Simple, quick, and delicious!

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HADOUSCA

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Reviewed: Dec. 1, 2004

This recipe was amazing! I added wasabi paste to the marinade for a little kick and poured some reserved sauce over the fish before serving. I didn't have an iron skillet, but it didn't matter. My husband and I fought over the leftovers the next day! Thanks!

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JEN

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Reviewed: Oct. 21, 2004

We made this last night along with the Japanese salad dressing, and this meal was faboulous - 30 seconds on each side nicely seared the tuna (make sure your can is very hot). The sauce was great, however, I added a little more soy sauce to the mix. Great meal!

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ADWEENAL

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Reviewed: Sep. 19, 2004

This was a great recipe. I will definately show this one off, very restaurant like. I used the remaining marinade right away by coating the prepared tuna with it before serving (as opposed to using it as a dipping sauce). And I think I would mix in VERY LITTLE wasabi into it next time to add some spice. Also, 30 seconds barely sears the tuna, 5 minutes each side would still leave the tuna rare without being totally raw inside.

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Liz

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Reviewed: Sep. 1, 2004

This recipe was so delicious! I followed the ingredients and measurements exactly and it turned out great. I didn't have an iron skillet, but I don't think it mattered. It was so easy and took hardly any time at all, just 15 minutes, because of the chopping. Highly recommended for anyone who likes sushi or sashimi! Thanks for the recipe!!!

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egirl

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Reviewed: Jul. 28, 2004

ABSOLUTELY OUTRAGEOUS!!!! My kids love tuna steaks and we always eat them rare, (this is a must or you might as well toss them) however, this is the first time we've made them this rare and I must tell you that I'll never eat another tuna steak any other way. After searing, hubby sliced the steaks paper thin and although the kids were a little apprehensive at first, one taste changed their minds completely. A pound and a quarter was devoured by the four of us in no time. Thanks for a superb recipe!!

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