Reviewed: Feb. 3, 2013

Great flavor, fast and simple. I always eat tuna with wasabi, and sadly didn't have any on hand when I sat down to this dish last night - but the sauce was perfect, and I didn't miss the wasabi at all. This would also be GREAT as an appetizer at an elegant party.

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Reviewer:

chrisdwilliams

Cooking Level: Expert

Reviewed: Nov. 3, 2012

This was both incredibly good and incredibly easy. It makes a great work night meal that can be ready in just a few minutes. I double the sauce recipe and have used it with other types of fish too. It would probably make a good base for chicken too (well done of course). Thanks for the great recipe!

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Reviewer:

Marsha L

Cooking Level: Expert

Reviewed: Oct. 25, 2012

We have made it at least 3 times and absolutely love it as is. We have to be careful to get the tuna seared correctly, but getting better each ti me!

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Reviewer:

pamelajsico

Reviewed: Oct. 17, 2012

Very simple and easy to make. Flavorful, too.

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Reviewer:

astrobax

Cooking Level: Intermediate

Home Town: Fort Mitchell, Kentucky, USA

Living In: Kobe, Hyogo, Japan

Reviewed: Jul. 31, 2012

I felt like I was eating at a seafood restaurant when I ate this tuna! Very good. I accidentally added the wasabi before reducing the sauce. It didn't seem to matter. I served over a bed of Japanese pickled veggies from the garden and a grilled rice cake on the side. I'll be making this as much as my mercury levels will allow!

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Reviewer:

Scott K

Cooking Level: Expert

Home Town: Johnstown, Pennsylvania, USA

Living In: Ebensburg, Pennsylvania, USA

Reviewed: Jul. 27, 2012

I made this for dinner tonight. I added a little sauteed garlic and about 1/4 cup white wine. FANTASTIC!

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Reviewer:

Pristyn

Reviewed: Jul. 4, 2012

This turned out perfectly. A note on the amount of the sauce - I only made 2 tuna steaks and the amount of the sauce was perfect so I would double it for 4 steaks. Also, did not need 1/2 cup sesame seeds - I used about a tablespoon per steak (half on each side). Thanks for sharing, will definitely make this again!

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Reviewer:

Catwoman1011

Cooking Level: Expert

Home Town: Regensburg, Bayern, Germany

Living In: Tacoma, Washington, USA

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

Cooking Level: Intermediate

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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