One of my favorite recipes. I use sesame oil and fresh crushed garlic in the marinade. I also make the sauce 'by taste' now - finding just the right balance of soy sauce and wasabi.
I'll often make the tuna and serve it over a bed of salad greens and use the sauce as dressing. Delicious! My boyfriend is also a huge fan.
Awesome sauce! I doubled it but it was not necessary for the 8 oz of tuna. I actually still have a lot of the sauce left over. I had 1" tuna steaks and they were just too thick to use under the broiler. If I were to do it again I would try the bbq on low.
We enjoyed this, just the right kick.The cream sauce makes quite a bit, I halved the tuna ingredients, for two and left the sauce as a full recipe, as I've noticed that CL usually doesn't make enough sauce. I will be adding this to the rotation! I served it with the first of the summer's corn and a baked potato.Sauce would also be good on cold cuts.
Given the reviews, I was disappointed. No one was impressed with either the tuna or the sauce. They did not like that much Wasabi rubbed on the tuna. Opinions were mixed on the sauce: some felt there was too much soy; others that there was too much wasabi, even though I toned it down with extra sour cream and mayonaisse. Will not make again.
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