Savor Delicious Ruth's Chris Ahi Tuna Appetizer (Print version)
Steakhouse-style seared ahi tuna with a spicy crust, rare ruby center, cucumber, pickled ginger, and mustard-soy dipping sauce.
# Ingredients:
For the tuna
01 -
12 oz (340 g) sashimi-grade ahi tuna steak, about 1 to 1 1/4 inches thick
02 -
2 tablespoons blackening seasoning
03 -
1 tablespoon avocado oil, plus more for brushing
04 -
1/4 teaspoon kosher salt, if your seasoning is salt-free
For the mustard sauce
05 -
2 tablespoons dry mustard powder
06 -
1 tablespoon Dijon mustard
07 -
3 tablespoons soy sauce or tamari
08 -
2 tablespoons cold beer or cold water
09 -
1 teaspoon honey
10 -
1/2 teaspoon toasted sesame oil
For serving
11 -
1 small cucumber, thinly sliced
12 -
1 tablespoon rice vinegar
13 -
1/4 cup pickled ginger
14 -
2 tablespoons fresh cilantro leaves
15 -
1/2 lemon, cut into wedges
# Instructions:
01 -
Whisk the dry mustard and Dijon in a small bowl until smooth. Slowly whisk in soy sauce, beer or water, honey, and sesame oil. Refrigerate while you prepare the tuna.
02 -
Toss the sliced cucumber with rice vinegar and a small pinch of salt. Set it aside so it stays crisp and lightly seasoned.
03 -
Pat the ahi tuna very dry. Brush it with a thin coat of avocado oil, then press the blackening seasoning over all sides. Add salt only if your seasoning blend is unsalted.
04 -
Place a cast iron skillet over high heat for 3-5 minutes until very hot. Add 1 tablespoon avocado oil and swirl to coat the pan.
05 -
Sear the tuna for 20-30 seconds per side, including the narrow edges, until the outside is dark and fragrant and the center remains rare.
06 -
Rest the tuna for 1 minute, then slice thinly with a sharp knife. Arrange with cucumber, pickled ginger, cilantro, lemon, and mustard sauce. Serve immediately.
# Good to know:
01 -
Use sashimi-grade ahi tuna because the center remains rare.
02 -
Best served immediately after slicing.
03 -
Chill the sauce for at least 10 minutes for a smoother mustard flavor.