8 Reviews

This is very good and easy to prepare. I half the soy and vinegar because that's a lot of liquid. I up the amount of tomatoes to three and reduced the red onion to half. Since I'm allergic to sesame I had to use olive oil instead. Served with steamed broccoli, there was plenty of sauce to go over the broccoli as well. I cooked the fish a little longer than indicated, maybe 2-3 minutes per side? Still the inside was rare. Very tasty and fast. I will definitely make this again. Thank you.

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Nado2003 February 08, 2012

Very easy, tasty recipe for tuna. Even halving the soy, rice vinegar and sugar as you suggested, we had too much sauce. Served with roasted asparagus with ginger and sesame oil. Very nice meal. Thanks!

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Dr. Jenny October 16, 2011

This was really good and quick to make. I had to use yellow onion because I didn't have red. Made for ZWT6.

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Queen Dana June 24, 2010

Perfect I loved this in every way. Used a fresh tuna only cooking it a very short time. I followed this exactly, and it was really terrific. Pink in the middle, tender as beef, and the avocado, sauce, and salsa are spot on. Made for *ZWT Six* Zee Zany Zesty Cookz May 2010

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Andi of Longmeadow Farm May 25, 2010

OUTSTANDING!!! I wanted to save this to make for my DS for Valentine's Day. We enjoyed it so much along with Garlic Mashed Potatoes and Spicy Stir-Fried Sprouts. It was just what I was hoping for in taste, and the tuna was really tender, as we love it really pink in the middle, just like the photo. We will have this again, and I will share the recipe with my sister, as her family loves fresh tuna too! If you enjoy fresh tuna, MAKE THIS everyone! Made for 123 Hit Wonders 2/09 Linda

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Linda's Busy Kitchen February 15, 2009

We had a Asian dinner for a group of friends from church. We assigned recipes for everyone to make and bring. One women made and brought this recipet - it was pure Rock Star. Absolutely amazing.

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Rumpole January 20, 2009

The Tuna and the Salsa were amazing! I can't rate the sauce since I didn't have most of the ingredients and tried to wing it....not to my success. That being said, I don't think there is even a need for the sauce. The salsa on the tuna was devine and refreshing in itself. Thank you Vicki, this will become a constant treat in our house!

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mini_1 June 01, 2008

Oh, wow. This is beyond words good. I made it your way, halving the the soy/vinegar, and I think you have it right; it was still plenty of sauce. I also made an adjustment to the plating suggestion, and only mixed part of the sauce with the salsa, and drizzled the rest over the tuna. With a bit of rice, it was quite the five star meal.

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EmmyDuckie May 30, 2008
Seared Tuna With Japanese Salsa