Seared Ahi Tuna from Outback Steakhouse

Discussion in 'Food and Recipe' started by t-astragal, Dec 18, 2012.

  1. t-astragal

    t-astragal Senior Member

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    I've been eating this for a while at Outback, and i love it! I've searched the net and can't find a recipe. I've been meaning to ask here for a while. Does anyone know the recipe for the fish and the sauce?

    Thanks

    Steve
     
  2. t-astragal

    t-astragal Senior Member

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  3. Rainbowrunner

    Rainbowrunner Fishing Guru

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    Cast iron skillet sizzling hot...little EVOO in skillet...tuna cut in 1/4 - 1/2" steaks, patted dry and pressed with fresh crushed black pepper and small amount of sea salt...drizzle with lemon while searing in pan for about 30 seconds on both sides...most folks like the steaks cooled before serving but that's a matter of preference. Experiment with a good Greek seasoning before serving and some eel sauce.....My favorite right behind fresh sashimi.

    Dale
     
  4. a1flyfishr

    a1flyfishr Retired Member

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    Hi Steve, I seems the spice on the steaks is the Asian 5 Spice Rub. If you google search for Asian 5 Spice Rub you can get the recipe or pick up at any asian market. As far as the sauce it is Creamy Ginger Soy Sauce | Feature Dish

    Benny
     
  5. t-astragal

    t-astragal Senior Member

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    Ok. Resurrecting an old thread. I figured out how outback gets a nice dark finish to their seared tuna. Cocoa powder. Yes you read that right.
     

    Attached Files:

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  6. cchris

    cchris Senior Member

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    Mr T that looks amazing. When can I come by and get some
     
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  7. lite-liner

    lite-liner troll enforcement Staff Member

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    you didn't know that?.............:eek:

    you can get almost the same effect with panko, evoo, & a real hot skillet
     
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  8. HungryJack

    HungryJack Member

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    Cocoa powder is not sweet,
    it has a smoky taste to it.


    Cocoa Tuna is a popular dish on some
    of the smaller carribean islands, also seen
    it on menu's in the southern part of mexico, pacific side.

    If you are in a Japanese restaurant,
    order Tuna Tataki, similar, no cocoa,
    but you will probably like the dish.
     
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  9. HungryJack

    HungryJack Member

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    EVOO has the lowest smoking point of all the olive oils,
    and is really not suited to high temperature frying (above 400).
    Best used as a finishing oil on the dish at the end,
    and not put to the flame.
    Reg olive oil or if you doing a Paul Prudome,
    then olive/canola blend.

    If you want a crust on a fillet,
    try the Chinese method.
    Dry the fillet, you want to use CORN STARCH
    and do like you do when you use flour on a fillet.
    IMPORTANT - after you dust the fillet with CS,
    then use your hands to pat the fillet hard, try and
    knock off as much CS as possible, just what sticks
    to the fillet. If you have too much, it turns out
    sticky and gooey, pan fry on moderate heat.


    PS. olive oil, extra virgin olive oil , are one of those
    products where there is little truth in the label, EVOO
    is rarely actually that, but a blend of reg olive oil and some EVOO.
    Some olive oils are mixed with canola.
    Like "Blue Mountain Coffee" BLENDS, if there is 1% blue mountain
    coffee, they can call it a blend, same with Kona coffee.

    This is a really good, real EEVO, around $20 a bottle,
    it taste compared to $100 bottles of oil and came out on top.
    Its really a great oil to finish dishes with, you can taste the difference.
    Comes from spain, they actually produce the best oils
    and ham as well.
    https://www.amazon.com/Columela-Ext...709&sr=8-3&keywords=columela+virgin+olive+oil
     
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