https://www.copymethat.com/r/0hGM5GpGj/seared-ahi-tuna-outback-steakhouse-copyc/
63529237
N3aAXMo
0hGM5GpGj
2024-04-24 18:28:08
Seared Ahi Tuna (Outback Steakhouse Copycat Recipe)
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This is an attempt to recreate the Seared Ahi Tuna appetizer, taken from recipes I found online in the form of jpegs. Until they bring it back I don’t know how close to the original I am, but I can say my wife really liked it.
Servings: 2 for dinner, 4 as an appetizer
Servings: 2 for dinner, 4 as an appetizer
Ingredients
- subheading: Creamy Ginger Soy Dressing and Dipping Sauce ( source ):
- 3 Tbsp white balsamic wine vinegar
- 1½ Tbsp soy sauce
- 1 tsp sesame oil
- 4 Tbsp white sugar
- 1 clove garlic, pressed or minced fine
- 1 packed tsp gari (sweet pickled sushi ginger), minced
- ½ to 1 tsp cayenne pepper, or to taste
- ½ tsp course ground black pepper
- ½ tsp black sesame seeds (may substitute white sesame seeds)
- 1 to 1½ cups real mayonnaise
- subheading: Asian Five Spice Rub ( source ):
- 3 Tbsp Chinese five-spice powder
- 1 Tbsp light brown sugar
- 1 Tbsp kosher salt
- 1 tsp cayenne pepper, or to taste
- ½ tsp garlic powder
- 2 Ahi tuna steaks, approximately 5 oz and 1¼ inch thick each, thawed if frozen
- 1 to 2 tsp neutral oil, such as canola or vegetable oil
Steps
- subheading: Creamy Ginger Soy Dressing and Dipping Sauce:
- In a small blender (i.e.: Magic Bullet) blend first nine ingredients until smooth. Fold in mayonnaise until thoroughly mixed. Store tightly covered until ready to use, up to three days.
- subheading: Seared Ahi Tuna:
- Mix five spice rub ingredients and place in small flat bottomed container.
- Slice steaks into blocks so that each block is as wide as the thickness of the original steak (the cross section will be a square). Try to slice so that the grain of the fish goes across the short sides of the fish.
- Roll each block in the rub so all long faces are covered.
- Heat a skillet or griddle until very hot, then add a small amount of oil and swirl or brush it around until the surface has an even layer.
- Before the oil starts to smoke place the tuna blocks on the griddle. Sear each face of the block for no more than 45 seconds: you want only about 1/16th of an inch of each surface to be seared, with the rest of of the block remaining deep red.
- Rest the blocks of tuna for a couple of minutes, then slice the blocks into 3/16th inch slices across the short sides.
- Place tuna on serving plates and serve with dipping bowls of ginger soy dressing. Include extra gari on the side if desired.