Outback steakhouse menu:Seared Ahi Tuna with wasabi vinaigrette Yassy's version
I did not care for fish at all as a kid,but over time, my mother has cooked all kinds of fish with different cooking method and different type of sauce and, I actually like fish now. Her effort has paid off and, it is strange to know that I tend to order more fish dish than other type of protein source dish at the restaurant.
My husband was not a big fan of fish, but I tried variety of fish with different cooking method and served it with variety of sauce just like my mother did for me and, I made sure that we will have fish/seafood dinner at least once a week.
He was not excited about that fish dinner day but,over time, he has found a fish he can eat, and now, he loves ordering the fish appetizer dish "Seared Ahi Tuna".
Tuna is actually one of oily fish along with Mackerel,Sardine,herring and Salmon that provides heart healthy omega 3 fatty acids (Anti- inflammatory) and I like the fact he eats the fish that is high in Omega 3 fatty acids.
Because of that, we can compare Seared Ahi Tuna dish among restaurants and see which ones we like best etc..
For example, Outback steakhouse Seared Ahi Tuna is the best tasting if it were comparing quality/taste of tuna itself.The taste of the tuna is much closer to how I remember from my home country "Japan".
Dipping sauce (creamy ginger soy sauce, wasabi vinaigrette) is not authentic dipping sauce but it is tasty dipping sauce.
One thing I do not understand about the component of the dish is the quarter cut lettuce with core where seared Ahi Tuna is served on.
When we have the dish,we always leave the lettuce alone because it is not cut smaller so we can have it as salad with the dipping sauce. Looking around, I see some tables ordering the same appetizer but,I think many people leave the quarter cut lettuce on the plate and it will get wasted. It is a shame..
If I were a chef at the restaurant, I would have chosen watercress as bed for nice Seared Ahi Tuna slices are to be served on. Watercress is vibrant green and they will makes nice garnish. Plus, customers can eat it as salad as well. Thinly shredded raw carrots for color contrast might be good one to add.
Winner of the most authentic sense of Seared Ahi Tuna dish will be Seared Ahi Tuna appetizer "Ahi Tuna Sashimi" from Bonefish Grill.
Back home in Japan, we do not have Seared Ahi Tuna dish. We eat simply raw slice of sushi grade Tuna, but this dish was most close to authentic Tuna Sashimi dish from Japan including soy sauce dipping sauce.
Most flavorful Seared Ahi Tuna appetizer dish is "Seared Ahi Tuna" from Firebirds Wood Fired Grill although,again, their dipping sauce is not authentic sauce and they serve the dish with spicy mustard sauce.
If you visit Firebirds Wood Fired Grill and enjoyed their Seared Ahi Tuna, you may enjoy my version of Seared Ahi Tuna as well. You can find the recipe in the previous entry titled "Firebirds Wood fired Grill menu: Seared Ahi Tuna Part II".
I personally prefer simple dipping sauce;Tamari (a little thicker than soy sauce) with bit of wasabi mixed in for Sashimi dish.
However, I wanted to try out variety of dipping sauce once in a while. Therefore, I have tried making another light dipping sauce from inspiration from Outback steakhouse wasabi vinaigrette.
Since they serve 2 types of dipping sauce,I have added citrus tamari dipping sauce as the second dipping sauce.
It gives nice lemony flavor to the tuna when dipped,and my husband really liked the dipping sauce.
My husband and I liked both dipping sauce and, they are one of keeper recipe as dipping sauce.
With citrus wasabi vinaigrette, it does not have to be solely for the dipping sauce and you can use it as salad dressing.
Although salad dressing in general is oil base,this citrus wasabi vinaigrette recipe only has 1/8tsp oil in it to give a bit of flavor.Therefore,it will be light,refreshing citrus base salad dressing and you may like them as salad dressing as well.
Unfortunately, watercress was out at the grocery store so, the plate is rather looking missing something but, here is how you can make Seared Ahi Tuna with black pepper and sage, citrus wasabi vinaigrette,and citrus tamari dipping sauce.
Seared Ahi Tuna with black pepper and sage served with citrus wasabi vinaigrette..
Citrus tamari dipping sauce..
Ingredients for Tuna;
6 oz Ahi Tuna (Yellow fin Tuna)
Ground black pepper and sage herb rub (Recipe follows)
Extra Virgin Olive oil
Ingredients for the Citrus wasabi vinaigrette;
1 tbs lemon juice (fresh lemon juice from 1/2 lemon will be enough)
1/2 tsp wasabi paste
1 tbs honey
1/2 tsp red wine vinegar
1/8 tsp sesame oil
Ingredients for the Citrus tamari dipping sauce;
3 tbs Tamari (darker,thicker,rich soy sauce variety.Can be found at International aisle)
1/8 tsp wasabi paste
1/2 tsp fresh lemon juice squeezed from lemon
<Black pepper and sage herb rub>
Mix 1.5 tsp ground black pepper,1.5 tsp ground sage, and 3/8 tsp kosher salt and mix well
<Seared pepper Ahi Tuna>
1. Cut the Tuna steak into half,and pat the Tuna dry with paper towel
** 6 oz of Yellowfin Tuna steak (Ahi Tuna) will be enough for about 2-3 servings as sides
** Slice from yellowfin tuna is called "Ahi Tuna" and "Ahi Tuna" and "Yellowfin Tuna" are the same thing. If you look at case where you find pre-packaged sushi, chances are, you will find the package that contains log of Yellowfin Tuna and they are labeled and sold as "Ahi Tuna".
** Also, you can get sushi grade log of Yellowfin Tuna (Ahi Tuna) at Asian stores as well.
** Choose the deeper red in color. It is better tasting.
2. Make black pepper and sage herb rub in the small container and mix well
** Taste the seasoning and see if you need adjustment before coating Tuna steak with the seasoning
3. Coat the Tuna steak with Black pepper and sage herb rub you made at step 2, and let it come to room temperature
4. To the skillet, add extra virgin olive oil and let it come to hot at medium high heat
5. When you splash bit of water and makes sizzling sound,the skillet is ready to sear the Tuna. Put one Tuna steak at a time (if you cook numbers of 6 oz Tuna steaks for larger servings) and sear about 10 seconds each side
6.Let it rest to come to room temperature and once cooled, put it on the plate and cover with plastic wrap and keep them cold for about 1 hour or so
** I like to make them around early afternoon,and keep them cold until dinner time.
7. When Tuna is cold to touch,cut them into about 1/4" thickness,and plate them up
Makes; 2-3 servings as sides (22 slices with 6 oz Ahi Tuna)
<Citrus wasabi vinaigrette>
1. To the small container, add 1 tbs lemon juice (fresh lemon juice from 1/2 lemon will be enough), 1/2 tsp of wasabi paste,1 tbs honey, 1/2 tsp red wine vinegar, 1/8 tsp sesame oil and mix well. This will be one of the dipping sauce for the Tuna.
Makes; about 1/4C dipping sauce
<Citrus Tamari dipping sauce>
1. To the small container, add 3 tbs Tamari,1/8 tsp wasabi paste,and 2/1 tsp freshly squeezed lemon juice and mix well. This will be the second dipping sauce for the Tuna.
** Tamari is darker,thicker,rich flavor soy sauce variety and you can find them at International aisle. I have found "Naturally brewed Tamari" 10 oz fl bottle from kikkoman brand, brewed in Japan.
Seared Ahi Tuna is very easy to make if you are careful of searing time each side,and they are grate party appetizer as well.
Here are some ideas for the plating.
Sesame crusted seared Ahi Tuna on the bed of watercress..
Sesame crusted Seared Ahi Tuna was simply coated with 50-50 mixture of white and black pepper and seared on the skillet in extra virgin olive oil. This sesame crusted Seared Ahi Tuna is my version of Seared Ahi Tuna from Bonefish Grill.
On the plate, left side white thing is shredded Japanese daikon horseradish,and in the center as a bed, watercress, and right hand is thinly shredded raw carrots.
This sesame crusted Ahi Tuna was served with soy dipping sauce;To the small container, add Tamari 3 tbs, 1/8 tsp of wasabi paste and mix well. This will be the dipping sauce for the sesame crusted Seard Ahi Tuna.
Seared pepper Ahi Tuna served with lemon herb rice and mixed vegetables...
The mixed vegetable side was simply made as followings.
1. cook strip of bacon on skillet
** don't add oil to the skillet.Bacon gives off more than enough oil
2. Set the bacon aside on paper towel to drain the oil
3. Get rid of some bacon fat and leaves about 1/2 tsp or so and cook the vegetables you have in the fridge and season it with Morton's Natures Seasons
4. When I made this, I had leftover crispy potato (find recipe in the previous entry titled "Firebirds Wood fired Grill menu: Seared Ahi Tuna Part II".) so, I have added that to the mixed vegetable in the skillet and served it with bits of bacon as garnish.
5. Lemon herb rice recipe can be found in the previous entry titled "Grilled steak with Gorgonzola Dolce sauce".).