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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Reviewer:

amaher

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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Reviewer:

tacorhythm

Cooking Level: Beginning

Home Town: Milwaukee, Wisconsin, USA

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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Reviewer:

luvndamommiliife

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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Reviewer:

droach3

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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Reviewer:

MOMSHAP

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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Reviewer:

4beauties

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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Reviewer:

iamacat7

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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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Reviewer:

Amy Metcalf

Reviewed: Aug. 9, 2007

easy and great

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Reviewer:

kcanretsap

Cooking Level: Intermediate

Home Town: Voorhees, New Jersey, USA

Living In: Philadelphia, Pennsylvania, USA

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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