If you can get good quality tuna with a deep red colour, you must try serving it super rare! It's amazing!
Olive oil? Are you kidding me? Olive oil has a low temperature smoke point, so using it in this recipe smoked up my entire house. Next time I'll be using grapeseed oil - much higher smoke point. - 24 Jun 2007 (Review from Allrecipes USA and Canada)
This recipe was super quick and easy. The breadcrumb mixture enhanced the flavor of the fish and added a perfect crispiness to the experience. The taste was exquisite. I served the ahi on a bed of freshly cut spinach, sprinkled with fresh lime juice and opened up a wonderful bottle of Malborough (New Zealand) 2003 Souvignon Blanc. A side of soy sauce was helpful, but not necessary. This recipe lived up to its name. - 18 Aug 2004 (Review from Allrecipes USA and Canada)
We found Ahi Tuna on sale the day after we had the appetizer out at a pricey restaurant. It was so easy and sooo yummy! We served it with a wasabi soy mixture to dip the pieces into. My only recommendation would be to use parmesan flavored bread crumbs or a mixture of parmesan cheese and bread crumbs because the coating can be a bit dry. It takes practice to get the searing talent down to a science, but once you do you will want to wow your friends with this fancy and inexpensive recipe all the time! - 28 Feb 2007 (Review from Allrecipes USA and Canada)