Description

If you’re looking for a quick dinner that tastes like it came from a five-star steakhouse, this Ruth’s Chris Ahi Tuna recipe is your answer. With a sesame-crusted exterior, rare and buttery center, and a luscious soy-ginger glaze, it’s the kind of dish that stuns guests but takes less than 20 minutes to make. This easy recipe is perfect for those craving a healthy snack, dinner idea, or a protein-packed low-carb option. It’s elegant, flavorful, and designed to impress without stress. Let the nutty crust and bold glaze sweep you into restaurant-quality bliss—right in your own kitchen.

Ingredients

2 sushi-grade ahi tuna steaks (6 oz each, 1–1.5 inches thick)
2 tbsp black sesame seeds
2 tbsp white sesame seeds
Salt and freshly cracked black pepper, to taste
1 tbsp avocado oil (or other high-smoke-point oil)
1/4 cup soy sauce
1 tbsp grated fresh ginger
1 clove garlic, minced
1 tbsp honey or brown sugar
1 tbsp rice vinegar or fresh lime juice
Microgreens or watercress, for garnish
Optional: crushed wasabi peas or cashews for texture

Instructions

In a small saucepan, combine soy sauce, ginger, garlic, honey, and rice vinegar. Simmer for 5–7 minutes until slightly thickened. Set aside.
Pat tuna steaks dry with paper towels. Season with salt and pepper.
Combine black and white sesame seeds on a plate. Press both sides of tuna into seeds to coat evenly.
Heat avocado oil in a skillet over high heat until shimmering.
Sear tuna steaks for 30–45 seconds per side to form a crust, keeping the center rare.
Let tuna rest for 1–2 minutes, then slice thickly with a sharp knife.
Drizzle with soy-ginger glaze and garnish with microgreens and optional crunch.

Prep Time: 10 minutes
Cook Time: 5 minutes