Ruth's Chris Ahi Tuna (Print Version)
# Ingredients:
→ Marinade
01 -
2 tablespoons fresh ginger, thinly julienned
02 -
2.5 tablespoons freshly squeezed Key lime juice
03 -
4 tablespoons cold-pressed toasted sesame oil
04 -
4 tablespoons traditionally brewed Tamari soy sauce
05 -
1 tablespoon coarsely ground Tellicherry black pepper
→ Main
06 -
52 ounces yellowfin ahi tuna steaks, approximately 1 inch thick
# Instructions:
01 -
Thaw the ahi tuna steaks if frozen. Gently pat them dry with paper towels to remove excess moisture.
02 -
In a bowl, combine Key lime juice, Tamari soy sauce, toasted sesame oil, and julienned fresh ginger. Mix thoroughly to create the marinade.
03 -
Place the tuna steaks in a shallow dish or large zip-lock bag. Coat them fully with the marinade. Cover or seal tightly and refrigerate for at least 30 minutes.
04 -
Preheat a grill to high heat or a skillet over medium-high heat. Ensure the grill grates or skillet are well-oiled to prevent sticking.
05 -
Remove the marinated tuna steaks from the refrigerator and let them come to room temperature for about 10 minutes. Sprinkle Tellicherry black pepper evenly on both sides of each steak.
06 -
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. Avoid overcooking to maintain tenderness and a pink center.
07 -
Let the cooked tuna rest for a few minutes. Slice against the grain into thin, even slices. Arrange on a serving platter, garnish with additional fresh ginger if desired, and serve immediately.
# Notes:
01 -
For a more intense flavor, marinate the tuna steak for 15 minutes before searing.
02 -
Patting the tuna steaks dry before searing ensures even searing.
03 -
Optional garnishes include thinly sliced ginger.