Chimney Tuna Loin

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It was super simple and very tasty. The sauce is great. We'll make this again for sure.

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Can't get enough of this! My wife always says "YES!!!" when I suggest it for dinner. You would have to pay a lot more if you ordered this out. Just like the other reviews say - Very simple to make. Get the best tuna you can and make sure there is no brown on it which suggests that it's been sitting there for a while.

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We can tuna every summer and this recipe has become a staple of our canning parties. Always tasty and yet so simple.

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Amazing! and extremely simple... My guests thought I ordered it from one of Waikiki's great restaurants... And left over Ahi (aka tuna is better the next day.
Note: I used Sashimi grade Ahi, so it would have been amazing without ever touching heat.

I also added a little low sodium shoyu (soy sauce and some ginger powder to the sauce and let it sit over night.

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This recipe is easy, and delicious. I have made it several times, and am always asked for the recipe. Some of my friends have even become regular sushi fans because of this recipe! They never thought they would like rare tuna, which is one step away from sushi!

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fantastic. VERY easy.

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I often serve this at parties. I once brought the tuna to cook at a friends party, it was so good that I buddy who was throwing the party got a little mad cause it was better then what he made.

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I've been using this recipe for some time. Always comes out perfect. Last night we went out and my 19-years old son embarrassed me by telling the chef that I make a much better tuna. Well, secretly I was pleased. It is, hands down, the best recipe.

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Alton has done it again. This recipe is easy and scrumptious!

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This recipe was fantastic. Make sure to let the sauce sit for a while so the wasabi can develop its flavor.