Seared Ahi Tuna with Ruth’s Chris Sauce
August 26, 2011 Leave a comment
Time for the recipes to make a comeback. Whenever I see the Ahi Tuna app on a menu, I usually go for it no matter where I am. Some are better than others. Some are WAY better than others. The best one that I have had to date comes from Ruth’s Chris, but I just made one that is better. The best part about it is that it takes 40 seconds to cook, and it’s as easy as predicting the ending to a Steven Seagal movie.
What you’ll need:
Go to the supermarket and buy a yellowfin tuna steak. It most likely won’t be labeled “Ahi” because “Ahi” is just another name for yellowtail (both from Hawaii).
For the sauce: Dry or ground mustard, dijon mustard, soy sauce, beer
For the dry rub to coat the tuna: Salt, pepper, oregano, thyme, paprika, onion powder, garlic powder (You don’t need all of these. I just kind of found all of the spices in my parent’s pantry that go well with regular steak and put them together.)
Combine all of the spices in a small bowl. Use equal parts of the spices, and make sure you don’t go overboard with the salt because a lot of the other spices like the onion and garlic powder have real salty bases. Coat the tuna on all sides with the rub. Rub it in nice.
In another small bowl drop about a tablespoon of the ground mustard and mix it with two tablespoons of dijon mustard. This will form a paste. Pour some of the soy sauce in there until the color starts to become brown and the mixture becomes thinner. Do the same with the beer after you add the soy sauce. About 3-4 ounces of beer gives it a nice taste. Don’t use too much as to totally thin out the texture– you still want a little thickness to the sauce. I guess you’re supposed to use non-alcoholic beer, but who has that in their house? I used about 4 ounces of Miller Lite because of its great taste. Sauce is done…cover it and put it to the side.
Drop some canola oil in a cast iron pan and heat the stove to high. Once it reaches its maximum heat place the tuna in the center of the pan. Let it sear for 20 seconds and flip. Let it sear on the other side for 20 seconds. Take it out of the pan and place it on a cutting board where you will let it sit for 5-10 minutes. When you slice the tuna after it has cooled down, make sure to cut with the grain if you can. It just makes it easier.
With a spoon, drizzle the sauce on and around the tuna once it has been plated.