Reviewed: May 8, 2012

Good, but I felt like it was missing something. Maybe it needed to marinade some, but I couldn't taste the sauce on the tuna at all. Also, my cuts were pretty thick, at 30 seconds on each side the middle would have still been cold. I like rare tuna, but it needs to be warm!

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Reviewer:

HeatherLilly

Home Town: Amissville, Virginia, USA

Reviewed: Apr. 24, 2012

Absolutely lovely. Will do again. Didn't have any Mirin but used a dry white wine instead and it was great.

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Reviewer:

HawleyW

Reviewed: Feb. 19, 2012

Definitely 30 seconds or less for each side is more than enough time to sear the steak. The grated ginger adds a kick to the taste. No wasabi was available so that was left out.

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Sammye R

Cooking Level: Intermediate

Reviewed: Feb. 18, 2012

A good dish. However, I wanted to warn against using olive oil for searing. There's a good bit of debate over whether olive oil is suitable for frying. Virgin olive oil on its own is a very healthy fat, but when heated past its smoking point - the temperature at which fats begin to break down, unique to each variety of fat - it can potentially do you more harm than good. Estimates can vary, but I've usually seen olive oil's smoking point cited between about 375-450 degrees fahrenheit, depending on the type. Searing can involve temperatures twice that high. So that's something to consider.

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wonderwander

Reviewed: Jan. 23, 2012

Wonderful flavors and extremely e-z to make, this will make it into the recipe rotation

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Reviewer:

MF THOMPSON

Reviewed: Dec. 17, 2011

I followed others advice and decreased the oil and increased the honey. I actually let the tuna sit in all the marinade for a few hours (don't know if it really did anything). Before cooking I made a half batch of marinade for dipping and drizzling. I let the tuna sit for a bit to come up to temperature before cooking and then seared. I didn't time it, I just watched it like a hawk. I didn't turn my pan up all the way (read about burning the seeds) so it took a little longer...but it was Y U M M Y!!! I served it in thin slices over jasmine rice and then drizzled the sauce over the top. Will make again! No need to go out anymore.

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Reviewer:

Jackie

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Yuma, Arizona, USA

Reviewed: Dec. 13, 2011

I made this using gluten free soy sauce, wine white, agave nectar instead of honey and added a teaspoon of garlic paste. It was awesome - my husband the fisherman thought it was heavenly! Thanks so much!

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Reviewer:

Anita

Reviewed: Dec. 10, 2011

Wow... delicious! I made changes because I didn't have all the ingredients, but my biggest change was that I COOKED THE TUNA THROUGH. My husband likes his fish fully-cooked, so having red meat in the middle wasn't an option. First, I didn't have any mirin, or rice vinegar, so I followed the recipe with just the soy, honey and sesame oil. I kept 1/2 for the sauce and it was tasty. I let the fish sit in the sauce for 15 min. or so, and then seared it on both sides for a few minutes. Then I covered the pan to let it cook through. I took out the fish and added the sesame seeds to the pan, to toast them. Once they were toasted, I pressed them onto the tuna. I drizzled the reserved sauce over it and served it with white rice and tomatoes in Olive oil and balsamic vinegar. It was great!

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