Reviewed: May 3, 2011

I used crushed,drained pineapple as another reviewer suggested because I had no preserves in the house. It was a delicious marinade, but I only used 2 tuna steaks for us.

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2 users found this review helpful

Reviewer:

DECAR48

Reviewed: Sep. 4, 2010

Hubby got 20 lbs of yellowtail from his deep sea fishing trip. This was the first and best recipe we tried. Boil the remaining glaze and spread it on the cooked tuna. Serve over couscous and wow your guests!

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3 users found this review helpful

Reviewer:

jenvee

Reviewed: Jul. 17, 2010

Husband and I loved this recipe. Flavorful and super easy. Will make again.

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Reviewer:

tylesue1

Reviewed: Oct. 16, 2009

I made these for my family and they loved them. I topped each with a pineapple mango salsa which sent the flavor through the roof! They were so loved that I also made them for my father's birthday dinner and they were also a huge success

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4 users found this review helpful

Reviewer:

April

Reviewed: Aug. 11, 2009

I have to be honest here, after I mixed the ingredient together and put the tuna steaks in a ziploc bag, I went yuk, it looked terrible. But I grilled the tuna steaks after marinading the steaks for over an hour and all I can say is YUM! It was so good. My husband and my daughter's boyfriend loved it!

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2 users found this review helpful

Reviewer:

Annette

Reviewed: Jul. 7, 2009

Did not care for this at all. The hoisin sauce really didn't combine well with the other ingredients. Maybe leaving that out would work, but will not make this again.

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4 users found this review helpful

Reviewer:

Holly M.

Cooking Level: Intermediate

Reviewed: May 31, 2009

Fixed it with apricot preserves and thought it needed to be sweeter. Will definately fix it again using pineapple or some sweeter tropical preserves. I also think we cooked it too long and slightly underdone would have made it more flavorful.

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3 users found this review helpful

Reviewer:

Cabinluvn

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Jackson, Michigan, USA

Living In: Bangor, Wisconsin, USA

Reviewed: Mar. 12, 2009

This is the only way I make tuna steaks! excellent recipe, and I've even managed to impress people with it. even good in the middle of winter cooked on a frying pan instead of a grill. fantastic.

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10 users found this review helpful

Reviewer:

Ckelly976

Cooking Level: Expert

Home Town: Norwich, New York, USA

Living In: Wolcott, New York, USA

Reviewed: Mar. 8, 2009

this was a recreation of what we paid $26/per plate at a fancy resteraunt! (at home cost $6 pp) Awesome! Served with steamed asperagus & wild rice. Yum!!

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5 users found this review helpful

Reviewer:

Michelle74

Cooking Level: Expert

Reviewed: Mar. 5, 2009

I made this with Apricot-Pineapple preserves as that's all I could find at the store, and I increased the amount of fresh cilantro. I marinated the fish (a shark steak) for two hours, which was perfect for us. The shark had a super firm/ dense texture which I wasn't especially crazy about, but the flavors came together really well. I reserved a couple of Ts of marinade to pour over the cooked fish. Served it over soba noodles with sesame green beans. Not bad at all. Thanks, dakota!

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2 users found this review helpful