What is seared peppered ahi at Outback?

Seared peppered ahi at Outback Steakhouse is a premium appetizer made with sushi-grade yellowfin tuna. The tuna is crusted with cracked black pepper and herbs, then flash-seared to leave the inside rare and tender. It’s served chilled in thin slices alongside a flavorful dipping sauce and fresh veggies, offering a bold yet balanced seafood experience.

What sauce does Outback serve with ahi tuna?

Outback typically pairs their seared ahi tuna with a rich soy-based mustard sauce. The combination of savory soy, creamy texture, and a hint of wasabi or mustard complements the delicate flavor of the tuna and the spicy crust, adding depth and tang without overpowering the fish.

What is so special about ahi tuna?

Ahi tuna is special because of its mild, clean flavor and meaty, tender texture. It's versatile enough to be eaten raw, seared, or grilled, and is rich in high-quality protein and omega-3 fatty acids. Its sushi-grade quality makes it a favorite for dishes that highlight freshness and minimal preparation.

Is seared ahi tuna good for you?

Yes, seared ahi tuna is considered a healthy choice. It’s low in saturated fat, high in lean protein, and packed with omega-3s, which support heart and brain health. When seared and served with light sauces and vegetables, it’s both nutritious and delicious.

Seared Peppered Ahi Tuna Outback – 5 Reasons It’s the Best Appetizer Ever

Description

Outback-style Seared Peppered Ahi Tuna is a quick, elegant dish featuring sashimi-grade tuna crusted with coarse black pepper, flash-seared to perfection, and served rare with a creamy ginger-soy dipping sauce. It’s spicy, savory, and melt-in-your-mouth tender.

Ingredients

1 ahi tuna steak (approx. 6–8 oz)
Freshly cracked black peppercorns (enough to coat)
Salt, to taste
1 Tbsp olive oil (or high-smoke oil)
Optional: creamy ginger-soy dipping sauce (as served at Outback)

Instructions

Prep Steak
Pat tuna dry, press cracked peppercorns into all sides, and season with salt.
Heat Pan
Bring a skillet to very high heat with olive oil; oil should shimmer or just start to smoke.
Sear
Sear tuna approximately 1 minute on the first side, then about 30 seconds on the second. Aim for a rare center.
Rest & Slice
Let rest briefly, then slice thinly (around ½ cm) and serve immediately—raw in the middle, crisp and peppery outside.
Serve
Plate on its own, with greens, or alongside a creamy ginger-soy sauce (Outback-style).

Notes

Tuna Quality Matters: Use sushi- or sashimi-grade tuna since it will be mostly raw inside.
Don’t Overcook: Searing should be quick—just enough to crust the outside without cooking through.
Pan Temperature is Key: A very hot skillet ensures a crisp, flavorful crust.
Customize the Crust: Mix pepper with sesame seeds or a touch of brown sugar for added texture and caramelization.
Serve Immediately: Best enjoyed freshly sliced while the center is cool and tender.

Prep Time: 5 minutes
Cook Time: 3 minutes (1 min per side + 30 sec second side)
Category: Appetizer or Light Main
Method: Pan-searing
Cuisine: American Steakhouse