Ahi Tuna– Easy Outback Steakhouse Copycat

This seared ahi tuna recipe is inspired by the Outback classic — crisp on the outside, rare in the middle, and packed with sesame flavor. It cooks in under 2 minutes, no marinade needed, and makes you feel like you lowkey know what you’re doing in the kitchen. Fancy vibes, simple steps, zero stress.

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Quick Summary

• Prep time: 10 mins
• Cook time: 2 mins
• Flavor: nutty, clean, bold
• Great for: date nights, solo power meals, fridge-to-plate speedruns

Why I Like This Recipe

It’s one of those “wow, I really did that” meals — even if all you did was heat a pan and not burn yourself. I didn’t have time for sauces or marinades or anything wild, just grabbed a tuna steak, hit it with sesame, and seared it fast. That’s the beauty of it. Clean, sharp, no fuss. It’s kinda like food with main character energy.

Ingredients

• 2 sushi-grade ahi tuna steaks (1-inch thick)
• Kosher salt
• Freshly cracked black pepper
• 2 tsp white sesame seeds
• 2 tbsp extra virgin olive oil
• Optional: soy sauce, wasabi, spicy mayo

How To Make Ahi Tuna

• Dry the tuna: Pat both sides dry with a paper towel. Seriously — moisture ruins searing.
• Season boldly: Salt, pepper, sesame seeds. Press them in so they stick.
• Heat your pan: Use cast iron or heavy skillet. High heat until it just starts to smoke.
• Sear the tuna: Drop the steak in and don’t move it. 30–45 seconds per side. Flip once. That’s it.
• Rest before slicing: Give it 5 minutes to chill. Don’t skip this.
• Slice thinly: Cut against the grain. Should be rare inside, golden on the edges.
• Serve however you want: With greens, over rice, with spicy mayo, or plain if you’re just feeling it.

Tips for Success

• Tuna needs to be sushi-grade if you’re keeping it rare. No exceptions.
• Don’t use too much oil — just enough to coat the pan.
• Press sesame seeds into the fish or they’ll fall right off.
• Resting helps lock in the heat and makes slicing way cleaner.
• Cold tuna straight from the fridge = better sear.

Storage and Reheating

• Fridge: Wrap tightly, eat within 24 hours. Still good cold the next day.
• Reheat: Honestly… don’t. Eat it cold or room temp. It holds its own that way.

Frequently Asked Questions

• Do I really need sushi-grade tuna?
  Yes. It’s seared outside, raw inside — gotta be high-quality fish.
• Can I cook it more?
  Technically yes, but then it’s not ahi anymore. It’s just… fish.
• What do I serve with it?
  Greens, rice, noodles, pickled ginger, or nothing at all. Up to you.
• Can I use black sesame seeds instead?
  Totally. They add nice contrast too.
• Does it need sauce?
  Not really, but soy + wasabi or sriracha mayo are always good ideas.

Common Mistakes and How to Dodge Them

• Pan not hot enough: If your pan isn’t screaming hot, you won’t get the crust. Wait for that slight smoke.
• Overcooking: Anything over 45 seconds per side and it’s not rare anymore. Set a timer.
• Flipping too much: Just once. Let it do its thing.
• Skipping the rest: You’ll lose all the juices if you cut it too soon. Be patient.
• Forgetting to slice against the grain: It’ll feel chewy if you cut it the wrong way. Look for the muscle lines and go across.

Nutrition Facts (Per Serving)

• Calories: 83 kcal
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 22mg
• Sodium: 220mg
• Potassium: 190mg
• Total Carbohydrate: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 17g

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