Ruth’s Ahi Tuna: A Delicious Recipe and Restaurant Review

Ruth’s Ahi Tuna, a culinary masterpiece inspired by the renowned Ruth’s Chris Steak House, is more than just a dish; it’s an experience. Imagine sinking your teeth into perfectly seared, ruby-red tuna, its delicate flavor enhanced by a symphony of Asian-inspired sauces and a satisfyingly crunchy slaw. Are you ready to recreate this restaurant-quality appetizer in the comfort of your own kitchen?

Ahi tuna, also known as yellowfin tuna, has long been a staple in Japanese cuisine, celebrated for its rich flavor and versatility. Its popularity has since spread worldwide, finding its way onto the menus of upscale restaurants like Ruth’s Chris. Their version elevates the simple seared tuna to new heights, transforming it into an unforgettable starter.

What makes Ruth’s Ahi Tuna so irresistible? It’s the harmonious blend of textures and tastes. The tender, melt-in-your-mouth tuna contrasts beautifully with the crisp, vibrant slaw. The savory-sweet sauce adds a layer of complexity that keeps you coming back for more. Plus, it’s surprisingly easy to prepare, making it perfect for both weeknight dinners and special occasions. Let’s dive into the secrets of making this delectable dish!

Ingredients:

• For the Tuna:
• 2 Ahi Tuna steaks (6-8 ounces each), sushi grade
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce (low sodium preferred)
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1/2 teaspoon red pepper flakes (optional, for heat)
• Sesame seeds (black and white), for coating
• Salt and freshly ground black pepper to taste
• For the Wasabi Cream Sauce:
• 1/2 cup mayonnaise (Japanese mayo, like Kewpie, is ideal)
• 1-2 tablespoons wasabi paste (adjust to your spice preference)
• 1 tablespoon rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1 tablespoon finely chopped chives or green onions (optional)
• For the Asian Slaw:
• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/4 cup toasted sesame seeds
• For the Asian Slaw Dressing:
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• Optional Garnishes:
• Pickled ginger
• Avocado slices
• Edamame
• Wonton strips

Preparing the Tuna Marinade:

1. In a shallow dish, whisk together the sesame oil, soy sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using). This marinade will infuse the tuna with a delicious Asian-inspired flavor.
2. Pat the Ahi tuna steaks dry with paper towels. This is crucial for getting a good sear. Excess moisture will steam the tuna instead of searing it.
3. Place the tuna steaks in the marinade, ensuring they are coated evenly on all sides.
4. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour. Longer marinating times can make the tuna too salty, so keep an eye on it.

Preparing the Wasabi Cream Sauce:

1. In a small bowl, combine the mayonnaise (Kewpie mayo is highly recommended for its richer flavor), wasabi paste, rice vinegar, soy sauce, and sugar.
2. Whisk all the ingredients together until smooth and creamy.
3. Taste the sauce and adjust the amount of wasabi paste to your liking. Remember that wasabi’s heat can intensify over time, so start with a smaller amount and add more gradually.
4. If desired, stir in the finely chopped chives or green onions for added flavor and freshness.
5. Cover the bowl and refrigerate the wasabi cream sauce until ready to serve. This allows the flavors to meld together beautifully.

Preparing the Asian Slaw and Dressing:

1. In a large bowl, combine the shredded green cabbage, shredded red cabbage, shredded carrots, chopped green onions, and chopped cilantro. This colorful mix forms the base of our refreshing Asian slaw.
2. In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated fresh ginger, minced garlic, and red pepper flakes (if using). This dressing will tie all the slaw ingredients together.
3. Pour the dressing over the slaw mixture and toss gently to coat evenly.
4. Sprinkle the toasted sesame seeds over the slaw.
5. Cover the bowl and refrigerate the Asian slaw for at least 30 minutes to allow the flavors to meld. The longer it sits, the more flavorful it becomes! You can even make this a few hours ahead of time.

Searing the Ahi Tuna:

1. Remove the tuna steaks from the marinade and pat them dry again with paper towels. This is essential for achieving a perfect sear.
2. Spread a generous amount of sesame seeds (both black and white) on a plate.
3. Press each side of the tuna steaks into the sesame seeds, ensuring they are evenly coated. The sesame seeds will add a nutty flavor and a beautiful crust to the tuna.
4. Heat a large skillet (cast iron is ideal) over high heat. The skillet needs to be screaming hot to get that perfect sear.
5. Add a tablespoon of sesame oil to the hot skillet. The oil should shimmer almost immediately.
6. Carefully place the sesame-crusted tuna steaks in the hot skillet.
7. Sear the tuna for 30 seconds to 1 minute per side for rare to medium-rare. Adjust the cooking time based on your desired level of doneness. For medium, sear for about 1.5 to 2 minutes per side. Remember, Ahi tuna is best served rare to medium-rare to maintain its tenderness and flavor.
8. Use tongs to sear the edges of the tuna steaks for a few seconds each to create an even crust.
9. Remove the seared tuna steaks from the skillet and immediately slice them against the grain into 1/4-inch thick slices. Slicing against the grain will make the tuna more tender.

Assembling and Serving:

1. Arrange a bed of the Asian slaw on each plate.
2. Fan out the sliced seared Ahi tuna over the slaw.
3. Drizzle generously with the wasabi cream sauce.
4. Garnish with pickled ginger, avocado slices, edamame, and wonton strips, if desired. These garnishes add extra flavor, texture, and visual appeal.
5. Serve immediately and enjoy! The combination of the seared tuna, creamy wasabi sauce, and refreshing Asian slaw is a culinary delight.

Tips for Success:

• Use high-quality, sushi-grade Ahi tuna. This is crucial for ensuring the tuna is safe to eat raw or rare.
• Don’t overcook the tuna. Ahi tuna is best served rare to medium-rare. Overcooking will make it dry and tough.
• Pat the tuna dry before searing. This will help it develop a beautiful crust.
• Use a hot skillet. A hot skillet is essential for achieving a good sear.
• Adjust the wasabi paste to your liking. Wasabi’s heat can vary, so start with a small amount and add more gradually.
• Make the Asian slaw ahead of time. This will allow the flavors to meld together.
• Don’t be afraid to experiment with garnishes. Get creative and add your favorite toppings.
• For a spicier kick, add more red pepper flakes to the marinade or dressing.
• If you don’t have rice vinegar, you can substitute with white wine vinegar or apple cider vinegar.
• To toast sesame seeds, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown and fragrant. Watch them carefully, as they can burn easily. You can also toast them in a dry skillet over medium heat, stirring frequently, until golden brown.

Variations:

• Ahi Tuna Poke Bowl: Serve the seared tuna, Asian slaw, and wasabi cream sauce over a bed of sushi rice. Add other toppings like avocado, seaweed salad, and furikake.
• Ahi Tuna Tacos: Use the seared tuna and Asian slaw as a filling for soft tortillas. Top with the wasabi cream sauce and your favorite taco toppings.
• Grilled Ahi Tuna: Instead of searing the tuna in a skillet, you can grill it over medium-high heat for 2-3 minutes per side.
• Spicy Ahi Tuna: Add a tablespoon of sriracha or gochujang to the wasabi cream sauce for a spicy kick.
• Mango Salsa: Replace the Asian slaw with a refreshing mango salsa for a tropical twist.

Enjoy this restaurant-quality Ahi tuna dish in the comfort of your own home! I hope you find this recipe as delicious and satisfying as I do.

Conclusion:

So, there you have it! This Ruth’s Ahi Tuna recipe isn’t just another dish; it’s an experience. It’s a symphony of flavors and textures that will transport you straight to a high-end restaurant, all from the comfort of your own kitchen. The sear, the coolness of the tuna, the vibrant sauce – it all comes together in perfect harmony. I truly believe this is a must-try recipe for anyone who appreciates fresh, flavorful, and relatively simple seafood. But why is it a must-try? Beyond the incredible taste, it’s the versatility. You can serve this as a stunning appetizer at your next dinner party, impressing your guests with your culinary prowess. Or, you can enjoy it as a light yet satisfying lunch, knowing you’re treating yourself to something special without spending hours in the kitchen. The recipe is also surprisingly adaptable.

Serving Suggestions and Variations:

* Classic Presentation: Serve the seared tuna sliced thinly over a bed of mixed greens with a drizzle of the soy-ginger sauce. Garnish with sesame seeds and thinly sliced scallions for a beautiful and flavorful presentation. * Ahi Tuna Bowls: Create a vibrant and healthy bowl by pairing the tuna with sushi rice, avocado, edamame, seaweed salad, and a spicy mayo drizzle. This is a fantastic way to make it a complete and filling meal. * Tuna Tacos: For a fun and casual twist, use the seared tuna as a filling for tacos. Add shredded cabbage, a mango salsa, and a creamy cilantro-lime dressing for a burst of flavor. * Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the soy-ginger sauce or use a wasabi mayo as a condiment. * Sesame Seed Crust Variation: Before searing, coat the tuna in a mixture of black and white sesame seeds for added texture and a nutty flavor. * Avocado Cream: Blend avocado with lime juice, cilantro, and a touch of sour cream for a cooling and creamy sauce that complements the tuna perfectly. * Cucumber Salad: A refreshing cucumber salad with rice vinegar and a touch of sugar makes a great side dish. I’ve personally experimented with all of these variations, and each one offers a unique and delicious experience. Don’t be afraid to get creative and tailor the recipe to your own preferences. Maybe you want to add a sprinkle of toasted coconut flakes for a tropical twist, or perhaps you prefer a milder sauce with a hint of honey. The possibilities are endless! Most importantly, I want you to try this Ruth’s Ahi Tuna recipe. I’ve poured my heart into perfecting it, and I’m confident that you’ll love it as much as I do. It’s a dish that’s both elegant and approachable, perfect for any occasion. So, grab your ingredients, fire up your skillet, and get ready to create something truly special. And please, don’t be shy! I would absolutely love to hear about your experience. Share your photos, your variations, and your thoughts in the comments below. Let me know what you loved, what you changed, and how you made it your own. Cooking is all about sharing and inspiring each other, and I can’t wait to see what you create! Happy cooking!

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