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Ruth’s Chris Ahi Tuna Appetizer

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Prep Time 20 minutes
Cook Time 5 minutes
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

  • 1 lb fresh sushi-grade ahi tuna about 1-inch thick steak
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 tablespoon sesame seeds white or toasted
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic minced
  • 1/4 teaspoon crushed red pepper flakes optional, for heat
  • Salt and freshly ground black pepper to taste
  • Olive oil or neutral oil for searing
  • Wasabi cream sauce or spicy mayo for serving (optional)
  • Thinly sliced green onions and microgreens for garnish

Instructions
 

  • Prepare the Marinade: In a small bowl, whisk together soy sauce, rice vinegar, lemon juice, honey, sesame oil, grated ginger, minced garlic, and red pepper flakes. Stir until the honey fully dissolves and the mixture becomes smooth. This sauce will serve as both the marinade and dipping glaze. Taste and adjust the flavor — if you prefer it tangier, add a bit more rice vinegar; for more sweetness, drizzle in extra honey.
  • Marinate the Tuna: Pat the ahi tuna steak dry with paper towels to remove any excess moisture. Place it in a shallow dish or resealable plastic bag and pour about half of the prepared marinade over the fish. Reserve the other half for serving later. Turn the tuna gently to coat it evenly in the sauce, cover, and refrigerate for 15–20 minutes. Don’t marinate it too long, as the acidity can start to “cook” the fish and alter its texture.
  • Sear the Tuna: Heat a skillet (preferably cast iron or stainless steel) over medium-high heat. Add a drizzle of olive oil or neutral oil with a high smoke point. Once the oil shimmers and is just about to smoke, carefully lay the tuna steak in the pan. Sear for 30 to 45 seconds per side — no longer than a minute — to achieve that perfect crust while keeping the center rare and tender. The edges should turn golden and crisp, but the middle should remain deep pink. Remove from heat and transfer to a cutting board to rest for about 2 minutes.
  • Prepare the Glaze: While the tuna rests, pour the remaining marinade into a small saucepan. Bring it to a gentle simmer for 1–2 minutes, stirring occasionally, until it slightly thickens and the flavors meld together. Remove from heat and let it cool just a bit — this will be drizzled over the tuna slices.
  • Slice and Serve: Using a very sharp knife, slice the tuna into thin, even pieces (about 1/4-inch thick). Arrange the slices neatly on a chilled serving plate or small appetizer platter. Spoon or brush a light layer of the warm glaze over the top. Sprinkle with sesame seeds, sliced green onions, and microgreens for a restaurant-style presentation. If desired, serve with a side of wasabi cream sauce or spicy mayo for dipping.
Keyword Ruth’s Chris Ahi Tuna Appetizer