Why You’ll Love This Recipe
Ruth’s Chris Ahi Tuna is a restaurant-quality dish that’s easy to make at home. The combination of sesame oil and soy sauce infuses the tuna with a savory depth, while the Key lime juice adds a bright, citrusy contrast. The marinating process ensures the tuna is not only flavorful but also tender, while a quick sear on the grill or skillet locks in all the delicious juices. This dish is light yet satisfying, making it the perfect appetizer or even a low-carb main course.
Ingredients
For the Marinade
- 2 tablespoons fresh ginger, thinly julienned
- 2.5 tablespoons freshly squeezed Key lime juice
- 4 tablespoons cold-pressed toasted sesame oil
- 4 tablespoons traditionally brewed Tamari soy sauce
- 1 tablespoon coarsely ground Tellicherry black pepper
For the Main
- 52 ounces yellowfin ahi tuna steaks (approximately 1 inch thick)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Tuna:
- If the tuna steaks are frozen, thaw them and gently pat them dry with paper towels to remove any excess moisture.
Make the Marinade:
- In a bowl, combine the Key lime juice, Tamari soy sauce, toasted sesame oil, and thinly julienned fresh ginger. Stir thoroughly to mix all the ingredients and create the marinade.
Marinate the Tuna:
- Place the tuna steaks in a shallow dish or large zip-lock bag and pour the marinade over them, ensuring they are fully coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes.
Preheat the Grill or Skillet:
- Preheat your grill to high heat or your skillet to medium-high heat. Ensure that the grill grates or skillet is well-oiled to prevent the tuna steaks from sticking.
Sear the Tuna:
- Remove the tuna steaks from the refrigerator and let them come to room temperature for about 10 minutes. Sprinkle the Tellicherry black pepper evenly over both sides of the tuna steaks.
- Place the tuna steaks on the preheated grill or skillet. Grill or sear for 1-2 minutes per side for rare to medium-rare doneness, depending on your preference. Be cautious not to overcook the tuna, as this will affect the texture and tenderness of the fish.
Rest and Slice:
- Once cooked, let the tuna rest for a few minutes to retain its juices. Slice the tuna steaks against the grain into thin, even slices.
- Arrange the sliced tuna on a serving platter, garnish with additional fresh ginger if desired, and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
Variations
- Spicy Tuna: Add a dash of chili flakes or a spoonful of sriracha to the marinade for an added kick of spice.
- Tropical Twist: Serve with a side of mango salsa or avocado slices to complement the tuna’s flavors.
- Different Proteins: While ahi tuna is ideal for this recipe, you can substitute with other firm fish like salmon or swordfish, adjusting the cook time as needed.
Storage/Reheating
- Storage: If you have leftovers, store the tuna slices in an airtight container in the refrigerator for up to 1 day. The tuna is best enjoyed fresh but can be eaten the next day if needed.
- Reheating: Reheat gently in a skillet on low heat, but be careful not to overcook, as it may dry out the tuna.
FAQs
Can I use regular soy sauce instead of Tamari soy sauce?
Yes, you can use regular soy sauce, but Tamari soy sauce is gluten-free and has a richer flavor, making it a preferred choice in this recipe.
How do I know when the tuna is perfectly seared?
For a rare to medium-rare finish, the tuna should be seared on the outside but still pink in the center. If you prefer it cooked more, simply increase the searing time slightly, but be careful not to overcook it, as it can become dry.
Can I make the marinade ahead of time?
Yes, the marinade can be prepared in advance and stored in the refrigerator for up to 2 days. Just add the ginger and lime juice right before marinating the tuna.
Can I use frozen ahi tuna?
Yes, you can use frozen ahi tuna, but make sure it’s properly thawed before cooking to avoid uneven cooking.
Can I serve this tuna as a main dish?
Yes, this can be served as a main dish alongside a salad or roasted vegetables. It’s a light, healthy, and flavorful option for dinner.
How can I make this dish spicier?
To add heat, stir in a teaspoon of sriracha or chili flakes into the marinade, or serve with a spicy dipping sauce on the side.
Can I skip the ginger in the marinade?
While ginger adds a lot of flavor to the marinade, you can omit it if you prefer a simpler taste. Consider replacing it with garlic or a dash of citrus zest.
How long should I marinate the tuna?
A minimum of 30 minutes is recommended, but for a more intense flavor, marinate the tuna for up to 1 hour.
Can I make this recipe ahead of time?
The tuna can be marinated ahead of time, but it’s best to sear it just before serving to preserve its freshness and tenderness.
What should I serve with Ruth’s Chris Ahi Tuna?
This dish pairs well with a light salad, roasted vegetables, or even a citrusy slaw for a refreshing contrast.
Conclusion
Ruth’s Chris Ahi Tuna is a simple yet sophisticated appetizer that’s perfect for impressing guests or enjoying as a healthy meal. With a perfectly balanced marinade of citrus, sesame, and soy sauce, this dish delivers rich flavors and a beautiful presentation. Serve it as an elegant starter or as part of a light meal, and you’ll enjoy the tender, melt-in-your-mouth experience with every bite.
Ruth’s Chris Ahi Tuna
- Total Time: 30 minutes
- Yield: 4 servings
Description
Ruth’s Chris Ahi Tuna features perfectly seared tuna steaks marinated in a tangy blend of Key lime juice, tamari soy sauce, and toasted sesame oil, creating a fresh, light, and flavorful dish.
Ingredients
2 tablespoons fresh ginger, thinly julienned
2.5 tablespoons freshly squeezed Key lime juice
4 tablespoons cold-pressed toasted sesame oil
4 tablespoons traditionally brewed Tamari soy sauce
1 tablespoon coarsely ground Tellicherry black pepper
52 ounces yellowfin ahi tuna steaks (approximately 1 inch thick)
Instructions
- If the tuna steaks are frozen, thaw them and gently pat them dry with paper towels to remove any excess moisture.
- In a bowl, combine the Key lime juice, Tamari soy sauce, toasted sesame oil, and thinly julienned fresh ginger. Stir thoroughly to mix all the ingredients and create the marinade.
- Place the tuna steaks in a shallow dish or large zip-lock bag and pour the marinade over them, ensuring they are fully coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes.
- Preheat your grill to high heat or your skillet to medium-high heat. Ensure that the grill grates or skillet is well-oiled to prevent the tuna steaks from sticking.
- Remove the tuna steaks from the refrigerator and let them come to room temperature for about 10 minutes. Sprinkle the Tellicherry black pepper evenly over both sides of the tuna steaks.
- Place the tuna steaks on the preheated grill or skillet. Grill or sear for 1-2 minutes per side for rare to medium-rare doneness, depending on your preference. Be cautious not to overcook the tuna, as this will affect the texture and tenderness of the fish.
- Once cooked, let the tuna rest for a few minutes to retain its juices. Slice the tuna steaks against the grain into thin, even slices.
- Arrange the sliced tuna on a serving platter, garnish with additional fresh ginger if desired, and serve immediately.
Notes
For added heat, add a dash of chili flakes or a spoonful of sriracha to the marinade.
Serve with a side of mango salsa or avocado slices for a tropical twist.
If you prefer a different fish, substitute with salmon or swordfish and adjust cook time as needed.
Marinate the tuna for a minimum of 30 minutes for the best flavor.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 220
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 50mg
