Reviewed: Sep. 19, 2009

Agree with other people about not using too much ginger. Followed the rest of the recipe the exact way and it was absolutely delicious.

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amaher

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Reviewed: Sep. 11, 2009

This recipe is good, and very easy, and I love that it's so good for ou too! However, I suggest that you don't use all the ginger that is recomended. I used a little Merlot instead of Sherry, and it still wasn't very sweet at all. Next time I might try adding some honey, or maybe peaches.

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tacorhythm

Cooking Level: Beginning

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 9, 2009

I've just come across this recipe and will definitely be trying it for dinner 2nite,, mainly because as a fellow Micronesian from the island of Pohnpei,, it is such a pleasant surprise to come across a Kosraean cook on here...Kudos Janice and Happy Cooking:D:D

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luvndamommiliife

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Reviewed: Aug. 20, 2009

Absolutely Amazing!! Ended up having to use ginger powder instead of fresh ginger but it was still wonderful. Will make again and again.

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droach3

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Reviewed: Dec. 23, 2008

I had some frozen tuna steaks given to us by a local fisherman. I took them out today, and had NO idea how to cook them. I found this recipe, but couldn't go to the store to get the missing ingredients so.... I "made do". No sherry. No problem; I added a tablespoon of brown sugar to merlot. No green onion, so I substituted a yellow onion, finely chopped. I used powdered ginger. I did not add additional salt, per other reviews. Another reviewer mentioned wrapping everything in foil and baking for 30 minutes. BINGO - just what I was looking for. I put the very thick steaks into my large stainless steel frying pan, poured the sauce over, and baked at 350 for about 40 minutes. OH MY GOSH. It was some of the best fish any of us have ever had. I'm keeping the weirdly altered recipe because hubby says "Don't change a THING."

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MOMSHAP

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Reviewed: Aug. 10, 2008

Very good. I didn't have ginger root so I substituted 1 tsp ginger powder. I also omitted the salt per the other reviews. To steam it I lined a 13x9 glass pan with foil. I laid the fish down and poured the marinade on top. I folded all the loose edges in and baked it at 350 for 30 minutes. Thanks for a great recipe!

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4beauties

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Reviewed: Apr. 15, 2008

I used tilapia instead of tuna and it turned out great. Based on other reviewers, I did not add any salt on top of the soy sauce. I also put mushrooms with the fish.

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iamacat7

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 9, 2007

The sauce for this tuna is delicious. I also cut the ginger in half and left out the extra salt. With these modifications, the sauce turned out very well. My husband and neighbors loved it!

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Amy Metcalf

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Reviewed: Aug. 9, 2007

easy and great

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kcanretsap

Cooking Level: Intermediate

Home Town: Voorhees, New Jersey, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 10, 2007

Instead of steaming, I pan-seared the tuna, and also omitted the salt for the sauce. I think I used less ginger than the recipe called for, but I didn't measure so I can't be sure. It looked more like a topping than a sauce, but was surprisingly delicious! My husband loved it and called it "num-ilicious"! The liquid part of the sauce was also great with steamed asparagus.

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Diana

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Wichita Falls, Texas, USA

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Reviewed: Dec. 27, 2006

Excellent. Would work with most fish...sea bass, salmon, flounder.

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dyj

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Reviewed: Nov. 12, 2006

Great recipe! My wife loved it. I added very small chunks of pineapple and about 1 teaspoon of brown sugar. Also reduced the soy sauce, thanks to previous reviewers.

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DARYLTAMARA

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Reviewed: Oct. 10, 2006

I knew I would love this recipe, but my husband has never been a big fan of fish. He really enjoyed it! I prepared the sauce exactly as the recipe stated and for the tuna, I just marinated it for a half hour with lime juice, soy and ginger before steaming it. This recipe is a keeper. Thank you!

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FERNIF

Cooking Level: Intermediate

Home Town: Huntington, New York, USA

Living In: Redwood City, California, USA

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Reviewed: Jul. 25, 2006

This was the worst fish I have ever tasted. It was tough and much too salty even though I did not add salt. My husband is a died in the wool fish eater did not like this at all.

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Lady Joy

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Reviewed: Mar. 7, 2006

this was delicious! the sauce was a little salty so next time I would omit the salt and use low sodium soy sauce. very easy to make, I used my cuisinart steamer and it turned out perfectly!

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kristianna419

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Dallas, Texas, USA

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Reviewed: Jan. 6, 2006

Delicious recipe (I did cut the ginger as advised)! I've never had steamed tuna before -- it was wonderful. My husband said he could eat this all the time!!

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moniquita76

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Reviewed: Sep. 26, 2005

Very good sauce. The only person in my family who wouldn't eat it is my 7-yr old. Everyone else really liked it. Thanks for a great alternative for our fish!

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TNociti

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Atoka, Tennessee, USA

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Reviewed: Jul. 29, 2005

Yum Yum, The sauce was great. I pushed it and cooked 8 minutes. Do not steam longer. Tuna needs to be on the raw side. We like this one.

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jun. 27, 2004

the sauce is excellent, but perhaps I over-steamed the tuna? It was kind of dry and tough. I will definitely use the sauce for other vegetable dishes with brown rice. Tip: use low-sodium soy sauce.

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INDRIANI

Cooking Level: Expert

Living In: Mount Vernon, New York, USA

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Reviewed: May 24, 2004

i practically lived off this recipe last summer. i took the advice of other reviewers and used much less ginger. also switched between tuna and salmon, both very good. i served this with korean style rice and fresh green beans.

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MYSTIKCHARM

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Steamed Tuna Fish

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