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Sauce was very nice, not at all asian tasting like I imagined. Unfortunately I left it on the heat a little too long and it turned to candy! lol. But I had tasted it ahead of time and it was good- I was really bummed that I ruined it. I seared the tuna in sesame oil in a cast iron pan with the bacon cut up into little pieces. That was fabulous! I have no idea what veal glaze is and skipped it. I did add a bit of ginger and garlic to the glaze. I might skip the ginger next time. Served with white rice and sugar snaps sauteed in sesame oil with a sprinkling of sea salt. MMMMMMMM. Thank you!

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Elainia January 31, 2007

Very good recipe! If the sauce is too salty for you, use low sodium soy sauce or add some extra honey; it'll combat the "salty" with "sweet." VERY good recipe! Thanks!

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rwking2 April 09, 2006

I hate to blaspheme - but OMG - that was a fantastic meal! The bacon was a fantastic addition. I didn't add as much soy sauce (I ran out) and I pan fried the tuna wrapped in bacon. I doubled up on the bacon and fried for 4 minues per side on a high heat. this ensured the bacon was good and crispy, but the thinner steaks were over-cooked so make sure to use thick ones. The sauce was amazing!! Thanks Mostrah!

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Spoons31 March 02, 2005

This was absolutely delicious! I skipped the bacon, our tuna steaks were frozen (from Costco) and I used only the first 4 ingredients for the sauce. Veal glaze wasn't a shelf item at the local general store but I'll check the gourmet food stores on my next trip to the "big city" as I will definitely make this again. Thanx mostrah & Beulah's!

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CountryLady March 29, 2004
Balsamic Glazed Tuna Steaks