Gordon Ramsay’s Seared Ahi Tuna: A Culinary Masterclass

Renowned chef Gordon Ramsay’s culinary expertise extends to the art of searing ahi tuna, a technique that showcases the fish’s delicate flavor and versatility. This comprehensive guide delves into Ramsay’s methods, providing home cooks with the knowledge and techniques to recreate this ресторан-worthy dish in their own kitchens.

The Ramsay Approach to Searing Ahi Tuna

Gordon Ramsay’s approach to searing ahi tuna emphasizes precision, freshness, and a balance of flavors.

  • Selecting the Right Tuna: Ramsay recommends using high-quality, sushi-grade ahi tuna for optimal flavor and texture. Freshness is paramount, as indicated by the tuna’s vibrant red or pink color and lack of any brown hues.

  • Proper Cutting Technique: To ensure even cooking and maintain the tuna’s moist interior, Ramsay advises cutting thick slices, approximately 1 inch in thickness. This technique helps retain the tuna’s natural juices and prevents overcooking.

  • Searing on High Heat: Ramsay emphasizes the importance of searing the tuna on high heat to achieve a crispy exterior while preserving its tender, flavorful interior. This technique requires a well-seasoned cast iron skillet or grill pan.

Two Signature Marinades

Ramsay offers two distinct marinades for searing ahi tuna, each imparting unique flavors and aromas.

  • Soy & Wasabi Marinade: This marinade combines the umami richness of soy sauce with the spicy kick of wasabi. Ramsay recommends marinating the tuna for a few minutes, allowing the flavors to penetrate the fish.

  • Lemon Zest Marinade: For a brighter, citrusy flavor, Ramsay’s lemon zest marinade incorporates freshly grated lemon zest, salt, and pepper. The tuna is coated in beaten egg whites before being seasoned with the marinade, creating a flavorful crust.

The Searing Process

Once the tuna is marinated, Ramsay demonstrates the art of searing it to perfection.

  • Preparing the Pan: A well-seasoned cast iron skillet or grill pan is heated over high heat until the oil reaches its smoke point.

  • Searing the Tuna: The marinated tuna is gently placed in the hot pan and seared for approximately 45 seconds per side. This brief cooking time ensures a crispy exterior while maintaining the tuna’s moist and tender interior.

  • Resting and Slicing: After searing, the tuna is removed from the pan and allowed to rest for a few minutes. This resting period allows the juices to redistribute, resulting in a more evenly cooked and flavorful dish. The tuna is then sliced into 1-inch thick pieces, ready to be served.

Accompaniments and Presentation

Ramsay suggests serving the seared ahi tuna with a variety of accompaniments to enhance its flavors.

  • Seaweed Salad: The briny, umami-rich flavor of seaweed salad complements the tuna’s delicate taste.

  • Soy Sauce: A drizzle of soy sauce adds an extra layer of umami and saltiness.

  • Wasabi: For those who enjoy a spicy kick, additional wasabi can be served on the side.

  • Lemon Wedges: Fresh lemon wedges provide a bright, citrusy contrast to the tuna’s richness.

Gordon Ramsay’s seared ahi tuna is a testament to his culinary mastery, showcasing the delicate flavors of fresh tuna enhanced by carefully crafted marinades and precise cooking techniques. By following Ramsay’s expert guidance, home cooks can recreate this ресторан-worthy dish in their own kitchens, impressing guests with their culinary prowess.

Thus, the finalization and cooking methods of the two recipes I will be discussing today are fairly similar. I begin with a seared piece of ahi tuna marinated in soy sauce, topped with sesame seeds and a fresh wasabi glaze. This dish is so good it makes me cry, and it’s a surefire sign that the spice level is about to explode. A thin layer of sesame seeds and, of course, more lemon zest complete the second tuna steak, which has been coated in beaten egg whites and seasoned with salt, pepper, and a ton of lemon zest. I plan to sear both of them in the grill to add that smoky FOGO flavor, even though Ramsay does his on the stove. Let’s get the cooking started!.

Today, I’m grilling two of Gordon Ramsay’s recipes for seared ahi tuna, using two different marinades. One of my favorite meals to have on a date night or when I’m traveling is this one, but I thought I’d give it a shot at home since I knew it couldn’t be too difficult to prepare. Let me tell you, it did not disappoint!.

We chose to try the lemon zest one, and wow, this one also has a citrusy flavor and scent. It was difficult for me to choose a favorite, but Ninja seemed to really like the one with wasabi.

Ultimately, I believe that this dish is ideal for any night of the week because it is simple to prepare and, most importantly, incredibly tasty. I truly believe that this is superior to anything I could get at a restaurant because there is something about preparing it yourself and witnessing the integration of all the ingredients that makes it so much better. If you have the correct ingredients and a beautiful tuna, this can elevate your dinner or even romantic evenings!

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Perfectly seared tuna is one of those deceptively simple dishes. It relies on timing and kitchen technique rather than glitzy appliances or uncommon ingredients. If your tuna steak is seared or marinated for an extended period of time, it will become tough, dry, and unappealing when it is served. This dish has the potential to cause a massive tantrum akin to that of Gordon Ramsay.

Whether you like the infamously unstable Chef Ramsay or not, there’s no doubting his culinary prowess; the MasterClass explanation of his seared tuna technique is a master class in accuracy. One of our favorite methods, which Ramsay chooses to use, is to crust the tuna with sesame seeds. The toasted seeds give a delicious nutty depth to a fresh tuna steak. Furthermore, lime zest enhances the toasted seeds and gives the perfectly seared tuna a pop of color, elevating the whole meal. Ramsays strategy is to employ lots of that lime zest.

Lime zest isn’t something Ramsay adds last minute or as a garnish. He goes all in. He applies a thick layer of lime zest directly to the fresh tuna after brushing the fish with egg whites to help the citrus stick, before crusting the tuna steak with sesame seeds. After the tuna is covered with sesame seeds, sear it for a brief period of time over medium-high heat, being careful to remove it from the skillet before it cooks all the way through.

Ramsay grabs the zester once more after the seared tuna is on the plate, infusing the entire meal with a burst of fragrant lime zest. For seared tuna, using citrus zest during the cooking and plating process is a winning combination. Citrus zest adds freshness to flavor and aroma, as it does for a plethora of savory and sweet dishes.

Gordon Ramsay Demonstrates How To Cook Delicious Sesame Crusted Tuna | Season 1 Ep. 10 | THE F WORD


How does Gordon Ramsay cook tuna steak?

A whisked egg white helps the sesame seeds stick to the fish. Chef Ramsay adds lime zest to the loin under the crust and again when plating to infuse fragrance throughout the dish. Searing happens quickly with tuna—only 30 seconds on each side over medium heat.

What is the best method of cooking tuna?

Tuna dries out quite quickly and turns crumbly, so it should be cooked very briefly over a high heat in a frying pan, on a griddle or over a barbecue; or cooked under oil (confit), sous vide or simmered in a sauce.

How to cook tuna steak Jamie Oliver?

Your pan should be very, very hot. Put in the tuna and what you want to do is sear it so that it toasts, fries and browns (about 45 to 60 seconds on each side). Once cooked, I like to rip the steaks in half and serve with salad and chips or boiled potatoes and a big wedge of lemon.

How long should tuna steaks be cooked?

Heat the skillet over medium-high heat until hot. Add the tuna steaks. The steaks should sizzle when added. Cook, uncovered, for 4 to 6 minutes per ½-inch thickness (6 to 9 minutes for the ¾-inch-thick steaks we suggest), turning once during cooking.

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