Description

Make restaurant-quality Ruth’s Chris Ahi Tuna at home with this quick and easy recipe. Featuring sushi-grade ahi tuna steaks seared to perfection with a crunchy sesame seed crust and a bright, flavorful soy-lemon dipping sauce, this dish is rich in protein, nutrients, and umami. Perfect for an elegant appetizer or a healthy main course, you can customize the flavors with spices, herbs, and gluten-free alternatives to suit your taste. Ready in under 30 minutes, enjoy a fresh, melt-in-your-mouth tuna experience anytime.

Ingredients

Scale

Main Ingredients

Fresh Ahi Tuna Steaks (sushi-grade, approx. 6-8 oz each)
2 tablespoons Sesame Seeds
2 tablespoons Soy Sauce (or Tamari/Coconut Aminos for gluten-free)
1 tablespoon Olive Oil (plus extra for searing)
1/2 teaspoon Garlic Powder
1 tablespoon Fresh Lemon Juice
Freshly Cracked Black Pepper, to taste
Pinch of Salt

Optional Ingredients

Wasabi or Freshly Grated Ginger (for sauce and extra kick)
Chili Flakes or Sriracha (for spicy variation)
Fresh Herbs (cilantro, basil, or microgreens for garnish)

Instructions

Prep the Tuna: Pat the ahi tuna steaks dry with paper towels to ensure a perfect sear. Lightly season both sides with garlic powder, freshly cracked black pepper, and a small pinch of salt.
Toast the Sesame Seeds: In a dry skillet over medium heat, toast the sesame seeds for 2-3 minutes until golden and fragrant. Remove from heat and set aside.
Coat the Tuna: Brush the tuna lightly with olive oil, then press both sides firmly into the toasted sesame seeds, making sure to cover evenly for a crunchy crust.
Sear the Tuna: Heat a cast-iron skillet or heavy-bottomed pan on high heat until very hot. Add a splash of olive oil, then sear the tuna steaks for 1-2 minutes per side to develop a caramelized exterior while keeping the center rare and tender.
Prepare the Sauce: Mix the soy sauce with fresh lemon juice, and optionally add grated ginger or wasabi to taste. This creates a bright, savory dipping sauce that complements the tuna perfectly.
Plate and Serve: Slice the tuna thinly against the grain. Arrange slices on a plate and drizzle with the prepared sauce. Garnish with fresh herbs or microgreens for an elegant finish.

Notes

Use sushi-grade ahi tuna for the best flavor and safety.
Make sure the tuna is thoroughly dry before searing to achieve a perfect crust.
The pan must be very hot for a proper sear without overcooking.
Aim to keep the tuna rare to medium-rare for optimal texture.
Let the tuna rest for a minute after cooking to retain juices.
Use a very sharp knife to slice the tuna thinly and cleanly.
Substitute tamari or coconut aminos for a gluten-free version.
The dipping sauce can be prepared up to two days in advance and refrigerated.
Leftover cooked tuna should be refrigerated in an airtight container and consumed within 24 hours.
Freezing seared tuna is not ideal; texture may suffer, but if needed, freeze wrapped tightly for up to 1 month.
Reheat gently for seconds in a hot pan if necessary or enjoy cold to maintain texture.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizers
Method: Searing
Cuisine: American Steakhouse

Nutrition

Serving Size: 1 tuna steak (approx. 6-8 oz)
Calories: 280
Sugar: 1 g
Sodium: 600 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 55 mg

Keywords: ahi tuna, seared tuna, Ruth's Chris, sesame crust tuna, sushi-grade tuna, gluten free, appetizer, quick dinner, healthy, restaurant quality