Ruth's Chris Ahi Tuna (Print Version)

# Ingredients:

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 - 1 tablespoon coarsely ground Tellicherry black pepper
05 - 4 tablespoons traditionally brewed Tamari soy sauce
06 - 52 ounces line-caught yellowfin ahi tuna steaks, each about 1-inch thick

# Instructions:

01 - Ensure the ahi tuna steaks are thawed if previously frozen. Pat them dry gently with paper towels to remove excess moisture.
02 - In a bowl, combine the freshly squeezed Key lime juice, Tamari soy sauce, cold-pressed toasted sesame oil, and thinly julienned fresh ginger. Mix thoroughly to create the marinade.
03 - Place the ahi tuna steaks in a shallow, non-reactive dish or a large zip-lock bag. Pour the marinade over the tuna steaks, ensuring they are fully coated. Cover the dish or seal the bag tightly. Refrigerate for at least 30 minutes.
04 - Preheat your grill to high heat or a skillet on the stovetop 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 allow them to come to room temperature for about 10 minutes. Sprinkle the coarsely ground Tellicherry black pepper evenly on both sides.
06 - Place the tuna steaks on the preheated grill or skillet. For a 1-inch thick steak, grill for approximately 1-2 minutes per side for rare to medium-rare doneness. Avoid overcooking to keep the center tender and slightly pink.
07 - Once cooked to your desired level, remove the tuna steaks from the heat and let them rest for a few minutes. Slice the tuna against the grain into thin, even slices using a sharp knife.
08 - Arrange the sliced tuna on a serving platter, garnish with additional fresh ginger if desired, and serve immediately.

# Notes:

01 - Pat the tuna steaks dry before searing to ensure an even sear.
02 - Marinate the tuna for up to 15 minutes more for an intensified flavor.
03 - Substitute sesame oil with olive oil or canola oil if unavailable.
04 - Pair with steamed rice or a side of vegetables for a complete meal.
05 - For a spicier option, add chili paste or Sriracha sauce to the marinade.

Back