Preparing Ruth's Ahi Tuna

This elegant Ahi Tuna Appetizer brings Ruth's Chris steakhouse elegance straight to your home table, delivering restaurant-quality flavor with surprisingly simple preparation. The delicate yellowfin tuna gets transformed with a vibrant marinade that perfectly complements its natural richness.

I first attempted this recipe during an anniversary dinner when we couldn't get reservations at our favorite steakhouse. The beautiful presentation and restaurant quality taste earned more compliments than any takeout ever could. Now it's my secret weapon for dinner parties where I want to impress without spending hours in the kitchen.

Ingredients

• Line caught yellowfin ahi tuna steaks: Each luxurious one inch thick steak provides the perfect canvas for our flavorful marinade. Look for steaks with deep red color and minimal brown edges indicating freshness.
• Hand picked fresh ginger: The aromatic kick elevates the entire dish. Select firm pieces with smooth skin for easy julienning.
• Freshly squeezed Key lime juice: Provides essential brightness that balances the richness of the tuna. Regular limes work in a pinch but Key limes offer a more complex flavor.
• Cold pressed toasted sesame oil: Adds nutty depth that regular cooking oils simply cannot match. The toasted variety is worth seeking out for its intense aroma.
• Coarsely ground Tellicherry black pepper: These premium peppercorns deliver complex heat and fragrance. Their larger grind creates the perfect crust.
• Traditionally brewed Tamari soy sauce: Richer and more complex than regular soy sauce with a velvety umami profile that enhances without overwhelming.

Step-by-Step Instructions

Prepare the tuna:

Take time to thoroughly pat the tuna steaks dry with paper towels. This crucial step ensures proper searing by removing surface moisture that would otherwise create steam instead of that beautiful caramelization we want. Check for any small bones by running your fingers along the surface.

Create the marinade:

Combine your key lime juice, tamari soy sauce, toasted sesame oil, and julienned ginger in a bowl. Whisk thoroughly until fully incorporated. The mixture should look glossy and emulsified with the ginger evenly distributed throughout. This vibrant combination balances acidity, umami and aromatic notes perfectly.

Marinate the tuna:

Place your tuna steaks in a shallow dish or ziplock bag, then pour the marinade over them. Ensure each steak gets completely coated by gently turning them several times. Cover or seal tightly before refrigerating for at least 30 minutes. This brief marination infuses flavor without beginning to "cook" the fish in the acidic mixture.

Prepare for cooking:

Preheat your cooking surface to high heat whether using a grill or stovetop skillet. Properly oil the surface to prevent sticking. This high heat is essential for achieving that restaurant quality sear while maintaining the rare interior that makes ahi tuna special.

Season and cook:

Remove tuna from refrigeration and let stand 10 minutes to take the chill off. Apply the coarsely ground Tellicherry pepper evenly across all surfaces, pressing gently to adhere. Place on your hot cooking surface and sear for exactly 1-2 minutes per side. Watch carefully as the color changes only slightly up the sides indicating perfect doneness.

Rest and slice:

Allow the tuna to rest briefly after cooking to redistribute juices throughout. Using your sharpest knife, slice against the grain into thin pieces approximately quarter inch thick. The center should remain beautifully pink while the exterior shows an appetizing peppery sear.

Plate and serve:

Arrange your sliced tuna attractively on a serving platter. Consider a fan pattern or single layer presentation. Add additional julienned ginger as garnish for visual appeal and serve immediately while at its peak flavor and texture.

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Watching guests take their first bite of this appetizer brings me immense joy every time. The peppery crust combined with that tender, jewel toned interior creates such a beautiful visual contrast. My husband always requests this for special occasions, claiming the ginger marinade makes all the difference. I tend to agree, which is why I never substitute pre ground ginger powder.

Selecting Perfect Tuna

Finding the right tuna makes all the difference in this recipe. Look for steaks labeled sushi or sashimi grade from reputable fishmongers. The color should be vibrant deep red with minimal browning. Fresh tuna should have almost no fishy smell, instead offering a clean oceanic scent. If purchasing frozen, ensure it was frozen at sea or immediately after catching for optimal quality. I recommend visiting specialty seafood markets rather than standard grocery stores whenever possible.

Serving Suggestions

This elegant appetizer deserves thoughtful accompaniments. Consider serving alongside a small mound of pickled ginger, wasabi paste, and additional tamari in small dishes. For a complete small plate experience, pair with cucumber sunomono salad dressed simply with rice vinegar and sesame seeds. When serving as a main course, a light side of steamed jasmine rice and quick sautéed baby bok choy completes the meal perfectly. Crisp chilled sake or a minerally Sauvignon Blanc makes an excellent beverage pairing.

Make Ahead Options

While best enjoyed fresh, certain components can be prepared in advance. The marinade keeps beautifully for up to three days refrigerated in an airtight container. The ginger can be julienned up to two days ahead and stored submerged in water in the refrigerator. However the tuna itself should never be sliced until just before serving as oxidation quickly affects both appearance and flavor. If timing demands, you can sear the whole steaks up to four hours ahead, refrigerate, then slice just before guests arrive.

Creative Variations

Transform this appetizer into different presentations based on your event needs. For cocktail parties, serve individual slices on porcelain spoons with a dot of wasabi cream. Create elegant canapés by placing thin slices on cucumber rounds topped with microgreens. For a dramatic presentation, serve the entire sliced steak on a Himalayan salt block which subtly continues seasoning the fish. Those preferring fully cooked seafood can take the internal temperature to 145°F for a different but still delicious experience.

Frequently Asked Questions

→ What type of tuna is best for this dish?

This recipe works best with line-caught yellowfin ahi tuna steaks that are approximately 1 inch thick for optimal flavor and texture.

→ How long should I marinate the tuna?

Marinate the tuna for at least 30 minutes to allow the flavors to infuse. For a more intense flavor, you can extend the time to 1 hour, but avoid over-marinating to prevent the tuna from becoming too soft.

→ What doneness level is ideal for ahi tuna?

A rare to medium-rare doneness is ideal for ahi tuna to maintain its tender texture and fresh flavor. Grill each side for 1-2 minutes, depending on your preference and steak thickness.

→ Can I use alternative oils if I don’t have sesame oil?

Yes, you can substitute sesame oil with olive oil or canola oil. However, sesame oil contributes an authentic nutty flavor that enhances the dish's overall taste.

→ What can I pair with this dish?

Pair this ahi tuna dish with steamed rice, sautéed vegetables, or a light salad for a balanced meal. Add a drizzle of the marinade as a light dressing to complement the flavors.