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Chimney Tuna Loin Recipe

Chimney Tuna Loin

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (60)

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Average Rating:

Total Reviews: 60

Showing 31-40 of 60

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  • on March 30, 2007

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    fast, delicious & BEST GRILLED!

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  • on February 03, 2007

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    This was easy and very quick. I got best results with fresh tuna from a fish market. Don't skip on the wasabi!

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  • on November 09, 2006

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    I tried three different tuna recipes at one time (two recipes from other sources + Alton's recipe. The other two were so-so, but Alton's recipe was OUTSTANDING!!! I couldn't believe how good it was. If you're thinking about preparing tuna, use this recipe!

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  • on September 18, 2006

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    The marinade was so simple but melt in your mouth fantastic!!!

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  • on September 12, 2006

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    i like to add more heat to all i eat. i am a texan. that is what we do

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  • on August 17, 2006

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    I make it w/o the sesamee seeds, because I am not a fan of those, but other than that It makes for some awsome tuna. I've also adapted it for pork by breading w panko, frying then reducing the marinade for a sauce. My husband would eat this every day of the week..

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  • on July 25, 2006

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    The marinade made the tuna inedible--much a shame for $20/lb tuna.

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  • on June 25, 2006

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    excellent recipe! works well on the big green egg without the chimney

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  • on May 18, 2006

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    Give me barely cooked sushi grade tuna over steak any day. Depending on you and your guests as well as the cut of your steak you may want to cook it a little longer than suggested per side. The dipping sauce/marinade is wonderful with salmon, chicken, over plain rice, with bok choy etc...

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  • on October 17, 2005

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    This was the tastiest and the best tuna I ever made; needless to say that it was a big hit,,but I did use wasabi paste and sesame seed oil instead

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