Imagine sinking your teeth into perfectly seared ahi tuna, its ruby-red center tender and silky, wrapped in a crisp, sesame-crusted edge. Ruth’s Chris Ahi Tuna is not just an appetizer; it’s an experience — an elegant combination of delicate fish, nutty sesame, and a drizzle of spicy mustard sauce that makes every bite unforgettable.

This dish has earned a place on countless date nights and celebratory dinners, bringing restaurant-level sophistication right to your table. Whether you’re looking to impress guests or simply indulge yourself, this recipe delivers a showstopping starter that’s surprisingly simple to recreate at home.

What Kind of Ahi Tuna Should I Use?

For the best result, use sushi-grade ahi (yellowfin) tuna. This ensures you can safely serve it rare in the center, which is key to its melt-in-your-mouth texture. Look for bright red, firm fillets from a reputable fishmonger or trusted market.

Ingredients for the Ruth’s Chris Ahi Tuna

Sushi-grade ahi tuna steaks: The star of the show, providing delicate flavor and buttery texture.
Black and white sesame seeds: Add nutty flavor and a crunchy crust.
Soy sauce: Brings umami depth and a salty balance.
Spicy mustard sauce or sriracha-mayo: Offers heat and creaminess to complement the fish.
Olive oil or sesame oil: Helps sear the crust beautifully without overpowering the flavor.
Microgreens or arugula: For garnish, adding a fresh, peppery bite.
Balsamic reduction (optional): Drizzled on the plate for a touch of sweetness and elegance.

How To Make the Ruth’s Chris Ahi Tuna

Step 1: Prepare the Tuna

Pat the ahi tuna steaks dry with paper towels. This helps the sesame crust stick and ensures a good sear. Lightly brush the tuna with olive or sesame oil on all sides.

Step 2: Coat with Sesame Seeds

On a plate, mix black and white sesame seeds. Press the tuna into the seeds, coating all sides evenly. Gently press to help them adhere.

Step 3: Sear the Tuna

Heat a skillet (preferably cast iron) over medium-high heat. Add a drizzle of oil and sear the tuna for about 30–45 seconds per side. You want a golden crust while keeping the center rare.

Step 4: Slice and Plate

Transfer the seared tuna to a cutting board and slice it into thick, even pieces using a sharp knife. Arrange the slices over a bed of microgreens or arugula on your serving plate.

Step 5: Drizzle Sauce and Serve

Finish with a drizzle of spicy mustard sauce or sriracha-mayo over the tuna. For extra flair, add a balsamic reduction swirl on the plate. Serve immediately and enjoy!

Serving and Storing Ruth’s Chris Ahi Tuna

This tuna is best served immediately after searing to keep its crisp crust and tender center. Pair it with a light salad, steamed rice, or as part of a sushi platter. If you have leftovers, store them in an airtight container in the fridge for up to 1 day — but know that the texture is best fresh. Avoid reheating, as it can overcook the delicate fish.

Frequently Asked Questions

How do I know if my tuna is sushi-grade?

Check with your fishmonger or look for labeling that says “sushi-grade” or “sashimi-grade.” It’s crucial for safe raw consumption.

Can I use frozen tuna?

Yes, but make sure it’s been properly frozen and thawed. Flash-frozen tuna can be excellent, just thaw it overnight in the fridge.

What if I don’t have sesame seeds?

You can skip the sesame crust and simply sear the tuna with salt and pepper. It will still taste delicious.

How spicy is the sauce?

That depends on your preference! Adjust the sriracha or mustard to control the heat level.

Can I make it ahead?

You can prep the sauce and greens ahead, but sear the tuna right before serving for the best result.

Want More Seafood Appetizer Ideas?

You might also like the Louisiana Seafood Gumbo, a hearty and flavorful stew packed with shrimp and crab. Or try the Easy Seafood Casserole for a creamy, comforting bake.

For more crisp and elegant starters, I’d point you to the Flavorful Bang Bang Salmon and the Honey Garlic Butter Baked Salmon Recipe. Both offer bold tastes with minimal effort. Or if you’re craving something light and tangy, the Mediterranean Salmon Patties might hit the mark.

Pin and Tell Me How Yours Turned Out

You can save this to your appetizer boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you go heavy on the sriracha? Did you serve it with anything unexpected? Leave a comment below. I’m always curious how others bring this dish to life.

Ruth’s Chris Ahi Tuna

Author: Julia Koch
Total Time: 12 minutes
Yield: 2 servings

Print Recipe

Description

An elegant appetizer of sesame-crusted, seared ahi tuna drizzled with spicy mustard sauce, delivering a restaurant-quality experience at home.

Ingredients

2 sushi-grade ahi tuna steaks (about 6 oz each)

2 tbsp black sesame seeds

2 tbsp white sesame seeds

2 tbsp soy sauce

2 tbsp spicy mustard sauce or sriracha-mayo

1 tbsp olive oil or sesame oil

1 cup microgreens or arugula

Optional: balsamic reduction for drizzling

Instructions

Pat tuna dry with paper towels; brush lightly with oil.
Mix black and white sesame seeds on a plate; press tuna into seeds to coat all sides.
Heat skillet over medium-high; add a drizzle of oil.
Sear tuna 30–45 seconds per side for rare center.
Slice tuna into thick pieces; arrange on microgreens.
Drizzle with spicy mustard sauce; optionally swirl balsamic reduction on plate

Prep Time: 10 minutes
Cook Time: 2 minutes
Category: Appetizers