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Ruth’s Chris Ahi Tuna

Ruth's Chris Ahi Tuna
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Ruth’s Chris Ahi Tuna is a restaurant-quality seafood dish featuring fresh sushi-grade ahi tuna seared to perfection with a flavorful marinade of soy sauce, ginger, garlic, and lemon juice. This quick and easy recipe delivers a perfectly tender center with a slightly crispy exterior, ideal for a gourmet experience at home, customizable to your taste and dietary preferences.

Ingredients

Scale

Main Ingredients

  • 2 sushi-grade ahi tuna steaks (about 6 oz each)
  • 2 tablespoons olive oil or ghee (for marinade and searing)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Ingredients

  • 1 teaspoon toasted sesame seeds (for coating or garnish)
  • Crushed red pepper flakes or sriracha (for a spicy kick)
  • 1 teaspoon rice vinegar (for Asian fusion variation)
  • Chopped green onions (for garnish)
  • Fresh cilantro or basil (for herbaceous touch)

Instructions

  1. Prepare the Tuna: Pat the fresh ahi tuna steaks dry with paper towels to ensure a proper sear. Lightly season both sides with salt and freshly ground black pepper to enhance the natural flavor.
  2. Make the Marinade: In a small bowl, whisk together olive oil (or ghee), soy sauce, freshly grated ginger, minced garlic, and a squeeze of fresh lemon juice. This marinade will infuse the tuna with bright and savory notes without overpowering its delicate texture.
  3. Marinate the Tuna: Place the tuna steaks into the marinade and let soak for 10 to 15 minutes. Avoid over-marinating to prevent mushiness while maximizing flavor absorption.
  4. Heat Your Pan: Use a heavy-bottomed skillet or cast iron pan and preheat over medium-high heat until nearly smoking. Add a teaspoon of olive oil or ghee to prevent sticking and ensure a beautiful sear.
  5. Sear the Tuna: Place the tuna steaks in the hot pan and sear for 1-2 minutes on each side. Aim for a golden, crisp exterior while keeping the center rare to medium-rare for a silky texture. Avoid overcooking to maintain tenderness and juiciness.
  6. Rest and Slice: Allow the seared tuna to rest for a couple of minutes so the juices redistribute. Slice thinly against the grain for maximum tenderness and an elegant presentation.

Notes

  • Choose sushi-grade tuna to ensure safety and optimal flavor as it is lightly cooked.
  • Keep the pan very hot to create a perfect crust without overcooking the tuna interior.
  • Do not overcrowd the pan; cook in batches if necessary to maintain consistent heat.
  • Use seasoning sparingly to allow the natural taste of tuna to shine.
  • A sharp knife is essential for clean, precise slicing preserving texture.
  • Use tamari instead of soy sauce to make this recipe gluten-free.
  • Serve immediately for best texture and freshness.
  • Store leftovers in an airtight container and consume within 24 hours.
  • Freezing cooked ahi tuna is not recommended as it alters texture.
  • If reheating, do so gently on low heat or in a warm oven briefly to avoid drying out.

Nutrition

Keywords: ahi tuna, seared tuna, Ruth's Chris style, seafood appetizer, gluten-free seafood, quick dinner, sushi-grade tuna

Find it online: https://eazyum.com/ruths-chris-ahi-tuna/