About this recipe: I had this at a sushi bar and wanted to recreate it for a party. Don't over cook the tuna - it's best that it's rare inside.... just like you eat it in sushi restaurants.
My husband and I absolutly love it, we'll be having this one often. I cooked his a little longer, he won't eat anything rare. My husband calls this Chicken Fried Tuna.....he's from the south. - 14 Jul 2002 (Review from Allrecipes US | Canada)
This recipe calls for way too much flour (and that's after I cut back to 3/4 cup), leaving the coating far less 'sesame' than I had hoped it would be. Trying to add more sesame seeds after dredging it in the flour mixture was impossible because they wouldn't stick to the fish. The glaze was really salty - my boyfriend loved it, but I thought it was pretty average. Tip: Make sure you use a firm tuna! - 02 Aug 2005 (Review from Allrecipes US | Canada)
This was sooo good I'll definetely make it again- and recommend it! I think next time I'd add even more water to the miso soup mix because I thought it would be good drizzled over asparagus too. I also served it with sticky rice. Fabulous! - 06 May 2005 (Review from Allrecipes US | Canada)