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Reviewed: Mar. 22, 2008

Absolutely delicious -- I did feel that the recipe had way too much powder mixture to coat the fish and half the amount would have done the trick. But a keeper recipe, at any rate.

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Sara

	Cooking Level: Intermediate Home Town: Atlanta, Georgia, USA
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Reviewed: Jan. 2, 2007

can cut whole coating recipe in half for 2 or even 4 pieces of fish also bring the flour ratio down even more. The tuna was good mildly seasoned. The sauce was horrible! I dumped it out and mixed 1 T. mayo with 1/4 cup gyoza sauce and 1 t. mirin. Hot oil served on the side. Hubby loved it with the hot oil and kids liked it plain.

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JAMCOOK

	Cooking Level: Expert Home Town: Dinuba, California, USA Living In: El Dorado Hills, California, USA
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Reviewed: Dec. 25, 2006

I personally love this recipe, but my girlfriend thinks it's a little too salty. She prefers the "sesame seared tuna," also on this website, also excellent. But if you don't mind a little (lot) of miso, I highly recommend this one.

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TEDBRYAN


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Reviewed: Oct. 3, 2005

This is awesome. I've made it twice already. I followed the recipe exacty, then served it over noodles, stir fried with carrots & snow peas. Very easy too.

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ANGELA


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Reviewed: Aug. 2, 2005

This recipe calls for way too much flour (and that's after I cut back to 3/4 cup), leaving the coating far less 'sesame' than I had hoped it would be. Trying to add more sesame seeds after dredging it in the flour mixture was impossible because they wouldn't stick to the fish. The glaze was really salty - my boyfriend loved it, but I thought it was pretty average. Tip: Make sure you use a firm tuna!

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Christine

	Cooking Level: Intermediate Home Town: Terrace, British Columbia, Canada Living In: Smithers, British Columbia, Canada
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Reviewed: Jun. 26, 2005

A favorite of my mine and my son.

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RCONAWAY


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Reviewed: May 6, 2005

This was sooo good I'll definetely make it again- and recommend it! I think next time I'd add even more water to the miso soup mix because I thought it would be good drizzled over asparagus too. I also served it with sticky rice. Fabulous!

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4 users found this review helpful

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SarahBeez

	Cooking Level: Intermediate Living In: Gaines, Michigan, USA
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Reviewed: Mar. 3, 2005

I have made this several times with fresh Ahi tuna - always delicious. I use enough water to make it syrupy and it turns out great.

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MCFRO


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Reviewed: Apr. 13, 2004

My husband really enjoyed the tuna. I'm not sure what happened with the sauce - I thought I followed the recipe exactly, but it came out extremely salty and kind of clumpy. This recipe is worth making, but the sauce drizzled on top needs a little work. Maybe add more soy sauce... I'm not sure.

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roundaboutmom


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Reviewed: Feb. 2, 2004

Very good. We enjoyed it.

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Lisa


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Reviewed: Dec. 22, 2003

Excellent! Five star restaurant quality in taste and appearance by following the simple recipe exactly! It doesn't get any easier than this!

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JBALESTER


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Reviewed: Oct. 23, 2003

fantastic recipie. I made it for a dinner party of 10 and everyone just loved it. It was wonderful with cucumber salad and qeniuo with chard. Will definatly make it again.

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BLISS17


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Reviewed: Aug. 20, 2003

My husband and I absolutly love it, we'll be having this one often. I cooked his a little longer, he won't eat anything rare. My husband calls this Chicken Fried Tuna.....he's from the south.

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7 users found this review helpful

Reviewer:

LARA O


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