Tried the recipe tonight and it was amazing! I reduced the soy a tad and added a tbsp of sugar and it turned out great. I will definitely make this again. Thanks!

This was off the hook for home prep. I only used 1/2 a cup of Soy and followed the rest of the instructions to the T and it was phenominal. I also Pan seared it. I plan to use this recipe agin. Here in Florida we know fish. Our entire family an 8 yr old and 5 yr old included loved it. Many Thanks & great cooking !

This recipe was FABULOUS! Made it sans the lemon juice (didn't have any around) and it melted in your mouth. My 4, 5 & 7 year olds loved it too, totally recommend!

Made this tonight and it was perfect! I did reduce the soy sauce by half, but that was the only change.

Hello, I'm in the process of making your recipe. I am also a commercial tuna fisherman. So.... here is a bit of ahi history from wisegeek.com

Ahi is a form of tuna derived from either the yellowfin or bigeye tuna. It is frequently caught in warm Pacific waters and sold fresh. It is found in great numbers in both Hawaii and off the Pacific Coast of Mexico and Southern California.

Ahi is tremendously popular in sashimi, which is sushi containing raw fish. However, some ahi may not be good enough quality for sashimi, because especially the yellowfin can swim close to the surface of the water, causing the skin to burn. The resulting "burned" ahi remains acceptable for cooked dishes. Most sushi chefs will reject it for use in sashimi.

Yellowfin ahi is particularly popular in sport fishing because yellowfins can be relatively large. They are sometimes also called cow tuna, but that is a bit of an exaggeration. There are, however, records of some ahi weighing over 200 pounds (90.71 kg). Bigeye tuna, can also weigh up to 200 pounds, though average weight tends to be around 20 pounds (9.07 kg).

The flesh of ahi ranges from pink to deep red. Larger fish tend to have a deeper color. Larger fish also are higher in fat, which from a gourmet standpoint is preferable. In addition to the use of ahi for sashimi, many enjoy grilling or poaching the loin or fillets of ahi. Usually, 50 percent of a medium sized fish will yield fillet cuts.

Bigeye tuna as a source of ahi is generally preferable if the tuna must be shipped. It has a slightly longer shelf life than yellowfin tuna. If one doesn%u2019t live in an area where ahi frequents, many companies can ship the fish overnight, so it still remains fresh. It is preferable to order Bigeye ahi in these cases to ensure freshness.

Bigeye tuna is a little less available than yellowfin ahi, because bigeyes tend to swim very deep, often evading even the most practiced commercial fisherman. Both types of ahi tend to be fished in specific seasons and are most prevalent in October through April. Highly commercialized fishing has led to more catches of both types out of season, and these fish are still considered excellent for consumption.

Though most fish were once considered to be the best of health foods, scientists have become increasingly concerned about high levels of mercury contained in fish like ahi. Most health experts now recommend consuming fish no more than once weekly, and recommend even less for children and for pregnant women, as they are the most susceptible to mercury poisoning.

This was so quick and impressive... Tasted like something from a chef's kitchen! I grilled asparagus with it instead of rice... Marinated the asparagus in the same marinade, too!

The recipe was great and easy, and the ahi tasted great. I only used a 1/2 cup of soy, and I still thought it was overpowering. More lemon to contrast the saltiness.

Love this recipe! I'm currently making it again! It's a huge hit with my family; even my kids will eat it! Had to grill a little longer than suggested...

This was fabulous! I had one large, thick piece that served 4 people and still had a bit too much marinade, but that's ok. I served 2 slices of avocado topped with lump crab (mixed with a little mayo, salt & pepper) right on top of my ahi. My family thought I'd made a gourmet dinner when it really took me a half hour to get everything from kitchen to table.

Going to try this tonight! Thanks!!

EXCELLENT! Whole family loved it. I had to cook it a little bit longer than suggested.

The best method for ANY type of marinating is to do it in a sealable plastic bag. SIGNIFICANTLY less marinade is required (1/4-?) and if the air is expelled, both sides are marinated simultaneously.

I didnt have enough of the ingredients for the marinade, but an entire cup of soy sauce seemed like overkill anyway.

I had about 4-5 tablespoons of soy sauce, squeezed 1 lemon, salt and pepper, and just over one tbsp. of extra virgin plus 2 cloves garlic. I used a curved large bowl for the 2 tuna pieces. This probably helped with my small amount of ingredients. Also, without access to a grill, I had to broil. I cooked for about 3 minutes each side. Thought I would still have some pink, but alas broiling must be more heat intensive than grilling because there was no pink.

Tasty, thanks. Will try again.

Scientists have called for a ban on Tuna because over-fishing is driving many species to the brink of extinction.

If the demand for Tuna does not cease companies that over-fish will continue to lobby against increased regulation and reduced quotas.

I have it 4 times a year, and release all the others...

Enjoyed this recipe! Will use again. I had 4 small Ahi Tuna steaks weighing in at 1.58lbs. I cut the marinade in half and put it in a gallon size zip-lock bag, so I would not have to go back and turn the tuna. This worked out nice.
Sounds like there was way to much testosterone flying in the beginning comments.