By mostrah on October 16, 2002
"My brother is a deep-sea fisherman, whenever he gets the chance and brings home hundreds of pounds of Tuna! This is our absolute favorite way to fix this delicacy! I make the sauce way ahead of fishing season and store in the freezer. Even the kids give it two thumbs up! A fancy way to entertain guests and make it seem like you slaved all day. Give thanks to Beulah's in Port Aransas, Texas for this winner!"
Serving Size: 1 (50 g)
Servings Per Recipe: 6
"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!"
"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!"
"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!"
"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! "