Tuna "London Broil" with Wasabi Cream

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.

Been making this for years and it's always been a hit. Making it for dinner tonight and looking forward to it.. Yumm...

The best wasabi aioli.I loved the sesame crust too. My husband gabbled a big ahi tuna steak and said it was the best fish ever! Will make this again for sure.

Delicious! The only change I made was to reduce the ingredients by half as there are just two of us. We loved this recipe and will definitely make it again. Thanks!

I always think I did something wrong when a well reviewed dish turns out badly, but I thought this was awful. I am deleting this recipe and will never prepare it again.

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.

I used fat-free mayo and fat-free sour cream, so it wasn't as rich as if made by the book. Still a very nice cool sauce for the tuna. Served with CL Grilled Vegetable Salad and Mashed Potato Latkes with Zucchini and Dill.

Great flavors, just a hint of kick. Better tuna preparation than I have ordered in fine restaurants, which often substitute wasabi burn for real flavor. Great entrée to substitute for a night out. Slice the tuna before serving, and dollop the cream on top, or at the end of a rectangular dish (like wasabi) to "plate" it like it might be done in a restaurant. This makes it easier to eat with chopsticks and adds presentation. Serve with cucumbers and daikon pickled in Mirin and rice wine, miso soup, and sake to round out the meal and make it special.

YUM! I doubled the wasabi cream sauce, but other than that...no changes. It tasted fabulous and has an elegant presentation.

This was so delicious, my husband asked me to make it for our 36th anniversary next month instead of going to a gourmet restaurant. Be sure to serve the tuna rare-- otherwise it's too dry. Served with pumpkin soup and green beans. This is my favorite way to serve tuna.