Print

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

Print Recipe

Seared Ahi tuna steaks with a flavorful sesame crust, served over a refreshing Asian slaw and drizzled with a creamy wasabi sauce. A restaurant-quality dish you can easily make at home!

Ingredients

Scale
  • 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
  • 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)
  • 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
  • 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)
  • Pickled ginger
  • Avocado slices
  • Edamame
  • Wonton strips

Instructions

  1. Prepare the Tuna Marinade: In a shallow dish, whisk together the sesame oil, soy sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using). Pat the Ahi tuna steaks dry with paper towels. Place the tuna steaks in the marinade, ensuring they are coated evenly on all sides. Cover and refrigerate for at least 30 minutes, or up to 1 hour.
  2. Prepare the Wasabi Cream Sauce: In a small bowl, combine the mayonnaise, wasabi paste, rice vinegar, soy sauce, and sugar. Whisk until smooth and creamy. Adjust the amount of wasabi paste to your liking. Stir in the chives or green onions, if desired. Cover and refrigerate until ready to serve.
  3. Prepare the Asian Slaw and Dressing: In a large bowl, combine the shredded green cabbage, shredded red cabbage, shredded carrots, chopped green onions, and chopped cilantro. 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). Pour the dressing over the slaw mixture and toss gently to coat evenly. Sprinkle the toasted sesame seeds over the slaw. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  4. Sear the Ahi Tuna: Remove the tuna steaks from the marinade and pat them dry again with paper towels. Spread sesame seeds (both black and white) on a plate. Press each side of the tuna steaks into the sesame seeds, ensuring they are evenly coated. Heat a large skillet (cast iron is ideal) over high heat. Add a tablespoon of sesame oil to the hot skillet. Carefully place the sesame-crusted tuna steaks in the hot skillet. 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. Use tongs to sear the edges of the tuna steaks for a few seconds each to create an even crust. Remove the seared tuna steaks from the skillet and immediately slice them against the grain into 1/4-inch thick slices.
  5. Assemble and Serve: Arrange a bed of the Asian slaw on each plate. Fan out the sliced seared Ahi tuna over the slaw. Drizzle generously with the wasabi cream sauce. Garnish with pickled ginger, avocado slices, edamame, and wonton strips, if desired. Serve immediately and enjoy!

Notes

  • Use high-quality, sushi-grade Ahi tuna.
  • Don’t overcook the tuna. Ahi tuna is best served rare to medium-rare.
  • Pat the tuna dry before searing for a better crust.
  • Use a hot skillet for searing.
  • Adjust wasabi paste to your spice preference.
  • Make the Asian slaw ahead of time.
  • Experiment with garnishes.
  • For a spicier kick, add more red pepper flakes.
  • If you don’t have rice vinegar, substitute with white wine vinegar or apple cider vinegar.
  • To toast sesame seeds, bake at 350°F (175°C) for 5-7 minutes or toast in a dry skillet over medium heat.

Find it online: https://anasrecipes.com/ruths-ahi-tuna/