Ruth's Chris Ahi Tuna Recipe
Seared ahi tuna with a crisp, sesame-coated crust and a tender, ruby-red center is something I never get tired of.The trick to getting that beautiful contrast is a super hot pan—cast iron is my go-to for the best sear.Fresh, sushi-grade tuna is essential since it’s barely cooked, so don’t settle for anything less than top-quality fish.I like serving it with a light ginger sauce that cuts through the richness and balances everything out.A short cook time is the key—more than a minute per side, and you’ll lose that melt-in-your-mouth texture!
Servings: 4
Ingredients
- 26 oz Ahi Tuna
- 1 tbsp Fresh Ginger
- 1 tbsp Lime Juice
- 2 tbsp Soy Sauce
- 1 tbsp Ground Mustard
- 2 tbsp Dijon Mustard
- 1/2 tbsp Black Sesame Seeds
- 1/2 tbsp White Sesame Seeds
- 1 tsp Blackening Seasoning
- 1/2 oz Canola Oil
Instructions
- Mix ground mustard and dijon mustard in a small bowl to create a paste.
- Coat the Ahi tuna steaks with soy sauce and the mustard paste evenly on all sides.
- Combine black and white sesame seeds in a shallow dish.
- Press the coated tuna into the seeds until thoroughly covered.
- Heat canola oil in a pan over medium-high heat until hot.
- Place the tuna in the pan and sear each side for about 1-2 minutes.
- Remove the tuna from the pan.
- Allow it to rest for a minute before slicing into thin pieces.
- Serve with lime juice and fresh ginger on the side.