Reviewed: Jan. 30, 2011

Way too salty! I eliminated most of the salt and it was still too salty.

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Reviewed: Dec. 21, 2010

I only made the miso sauce and flash seared the tuna in olive oil (leaving the middle raw). As a few have pointed out the miso topping is too salty with just soy sauce and not the correct consistancy with one tablespoon of liquid. Yes, will have to add water until the consistancy is gravy-like. I added pineapple teriyaki and sweetened lemon jucie to the topping. I think Ponzu (instead of soy sauce) + teriyaki could get a similar effect. The miso adds a nice flavor, but recipe needs to be fixed to add water to topping.

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The Burnt Oven Mitt

Reviewed: Apr. 20, 2009

This was excellent, even using frozen tuna steaks. Thank you for the recipe!

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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

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

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

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

Reviewed: Jun. 26, 2005

A favorite of my mine and my son.

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RCONAWAY

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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SarahBeez

Cooking Level: Intermediate

Living In: Gaines, Michigan, USA

Reviewed: Mar. 7, 2005

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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4 users found this review helpful