Preparing Ruth’s Ahi Tuna

Ruth’s Ahi Tuna is a simple yet sophisticated dish that highlights the rich, buttery flavor of sushi-grade tuna. Inspired by steakhouse-style preparation, this seared ahi tuna recipe features a flavorful crust and a tender, rare center—perfect for a light but satisfying entrée.

Why You’ll Love This Recipe

Ruth’s-style ahi tuna is elegant, protein-rich, and cooks in minutes. The seasoning enhances the natural flavor of the tuna without overpowering it, and the quick sear ensures a tender, sushi-like texture inside. It’s great for special occasions, date nights, or anytime you want to enjoy restaurant-quality seafood at home.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sushi-grade ahi tuna steaks (about 6 oz each, 1–1½ inches thick)
• Olive oil or avocado oil
• Salt
• Black pepper
• Garlic powder
• Paprika
• Cayenne pepper (optional, for heat)
• Sesame seeds (optional, for crust)
• Lemon wedges (for serving)
• Optional: soy sauce, wasabi, or creamy mustard sauce

directions

1. Pat tuna steaks dry with paper towels. Brush lightly with oil.
2. In a small bowl, mix salt, black pepper, garlic powder, paprika, and cayenne (if using).
3. Rub seasoning blend evenly onto both sides of each tuna steak. Press sesame seeds into the sides if using.
4. Heat a heavy-bottomed skillet (preferably cast iron) over high heat until very hot.
5. Add a small amount of oil. Once shimmering, sear tuna steaks for about 45 seconds to 1 minute per side for rare. Sear longer for more doneness, if desired.
6. Remove from pan and let rest for 1–2 minutes.
7. Slice against the grain and serve with lemon wedges and optional sauces.

Servings and timing

This recipe serves 2 people.
Prep time: 5 minutes
Cook time: 2 minutes
Total time: 7 minutes

Variations

• Sesame-crusted: Add a mixture of white and black sesame seeds for a crunchy exterior.
• Spicy rub: Use chili powder or ground wasabi for a fiery flavor.
• Asian-style: Marinate briefly in soy sauce, ginger, and sesame oil before searing.
• Sliced salad topper: Serve over greens with avocado and a light vinaigrette.

storage/reheating

Seared ahi tuna is best served fresh.
If storing:

• Refrigerate leftovers in an airtight container for up to 2 days.
• Serve chilled or allow to come to room temperature—do not reheat, as it can overcook the tuna and alter texture.

Freezing after searing is not recommended. Only freeze raw, sushi-grade tuna if needed.

FAQs

What is sushi-grade ahi tuna?

Sushi-grade means the tuna has been handled and frozen according to standards that make it safe to eat raw or rare.

Can I cook the tuna well-done?

Yes, but it will lose its signature texture. Sear longer on each side until desired doneness.

How do I know when the skillet is hot enough?

A drop of water should sizzle and evaporate immediately—cast iron works best for a strong sear.

Do I need to marinate the tuna?

Not necessary. A simple seasoning blend brings out the natural flavor, but a short marinade adds variety.

Can I grill the tuna instead?

Yes. Preheat the grill and sear each side for about 1 minute over high heat.

Is this dish spicy?

Only if you add cayenne or wasabi. Adjust spices to your heat preference.

What’s the best oil for searing?

Use a high smoke point oil like avocado, canola, or refined olive oil.

How thick should the tuna be?

At least 1 inch thick to allow a nice sear while keeping the center rare.

Can I use frozen tuna?

Yes. Thaw completely and pat dry before seasoning and searing.

What side dishes go well with seared ahi tuna?

Try steamed jasmine rice, sautéed spinach, Asian slaw, or a light cucumber salad.

Conclusion

Ruth’s Ahi Tuna is a quick, elegant meal that’s full of bold flavor and melt-in-your-mouth texture. With simple seasoning and a high-heat sear, you can replicate the steakhouse experience at home in minutes. Whether served with a tangy sauce or fresh greens, this tuna dish is a timeless favorite for seafood lovers.

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