Ruth’s Chris Ahi Tuna Recipe

Ruth’s Chris Ahi Tuna Recipe is a quick, restaurant-style dish that pairs lightly blackened, seared-rare tuna with crisp cucumber salad, pickled ginger, and a bold homemade mustard sauce. It’s an easy, impressive seafood recipe that delivers steakhouse flavor in just minutes, perfect for date nights or special dinners at home.

Craving that steakhouse-style ahi tuna without dropping serious cash? This copycat Ruth’s Chris ahi tuna recipe gives you lightly blackened, seared-rare tuna paired with crisp cucumber salad, zingy pickled ginger, and a punchy homemade mustard sauce that wakes up your taste buds.

It looks fancy, tastes like a splurge, and takes just minutes to make, making it perfect for date night, dinner parties, or when you want to feel like a kitchen rockstar without the restaurant bill.

Why You Will Love This Recipe!

• Ready in minutes: Fast enough for weeknights, fancy enough for guests.
• Restaurant flavor at home: Tastes like a steakhouse without the price tag.
• Light but satisfying: Big on flavor without feeling heavy.
• Impressive plating made easy: Looks like you tried way harder than you did.
• Versatile: Works for date night, dinner parties, or a solo “treat yourself” meal.

Ruth’s Chris Ahi Tuna Ingredients

• Ahi tuna filet: Fresh, sushi-grade tuna with clean ocean flavor
• Blackening seasoning: Bold spice blend for smoky crusted surface
• Canola oil: Neutral oil for quick high-heat searing
• Cucumber salad: Cool, crisp, refreshing crunch alongside spicy tuna
• Pickled ginger: Tangy bite that balances rich, savory fish
• Fresh cilantro: Bright, herby finish that lifts the dish
• Mustard sauce: Sharp, savory sauce with restaurant-style kick
• Lemon garnish: Fresh citrus squeeze to wake up flavors

How To Make Ruth’s Chris Ahi Tuna

Step One: Pour the blackening seasoning into a shallow dish. Press the ahi tuna filet into the seasoning, coating all sides evenly.

Step Two: Add canola oil to a cast iron skillet or flat-top pan and heat over high heat until shimmering hot. Place the tuna into the hot pan and sear for 5–10 seconds per side, cooking all four sides quickly to keep the center rare.

Step Three: Transfer the tuna to a cutting board. Using a very sharp knife, score the filet lengthwise, then score again between the center and ends. Slice into eight even pieces.

Step Four: Arrange the cucumber salad on one side of a long platter. Top with pickled ginger and fresh cilantro. Shingle the tuna slices beside the salad. Spoon mustard sauce between the tuna and salad. Add a lemon wedge on the side and serve immediately.

Ruth’s Chris Ahi Tuna Recipe Tips

• Use sushi-grade ahi tuna for the best flavor and safe rare cooking.
• Pat the tuna dry before seasoning so the blackening spice sticks well.
• Heat the pan until it’s smoking hot before adding the tuna for a fast, clean sear.
• Don’t overcook, this dish is meant to be served rare to keep the texture tender.
• Slice with a very sharp knife to get clean, restaurant-style cuts.
• Make the mustard sauce ahead of time so the flavors have time to blend.
• Serve immediately after slicing for the freshest taste and best presentation.

Storing Instructions

• Store leftover ahi tuna in an airtight container in the refrigerator for up to 24 hours. Because tuna is best served rare, reheating is not recommended—enjoy leftovers chilled or allow them to come to room temperature before serving for the best texture and flavor.
• Store the mustard sauce separately in a sealed container in the refrigerator for up to 5 days. Stir well before using again.
• Store cucumber salad and garnishes separately and use within 1–2 days for the freshest taste and crunch.

Ruth’s Chris Ahi Tuna Recipe Faqs

What grade of tuna should I buy? You must use sushi-grade or sashimi-grade Ahi Tuna (Yellowfin). This quality ensures the tuna is safe to eat when served raw or very lightly seared in the center, which is traditional for this dish.

How long should I sear the tuna? Searing is very quick—typically only 30 to 60 seconds per side in a screaming hot pan. This creates a thin, crisp crust while leaving the inside of the tuna cold and raw.

What kind of oil should I use for searing? Use an oil with a high smoke point, such as avocado oil, canola oil, or grapeseed oil. Olive oil tends to burn too quickly at the high temperatures needed for a proper sear.

Can I cook the tuna all the way through? While you can cook it completely, the classic Ruth’s Chris preparation involves a strong sear and a raw/rare center. Cooking it through will result in dry, tough tuna, which is not ideal for this recipe.

How thinly should I slice the tuna? For best presentation and texture, slice the seared tuna thinly, aiming for slices about 1/4 inch thick, using a very sharp knife.

More Copycat Ruth Chris Steak House Recipes

Copycat Ruth Chris Brussels Sprouts

Slow Cooker Ruth’s Chris Creamed Corn Recipe

Easy Ruth’s Chris Steak House Creamed Spinach

Easy Copycat Ruth’s Chris Potatoes au Gratin Recipe

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