Outback Steakhouse Seared Pepper Ahi Tuna Recipe

Last weekend, I was craving something fancy but easy like the seared ahi tuna from Outback Steakhouse. The problem? The nearest Outback is 30 minutes away, and I did not feel like driving. So, I decided to make my own version at home.

The best part is that it looks hard to make, but it is easy. You just need good tuna and the right mix of seeds and spices. Trust me, once you try this homemade version, you will love it just as much as the restaurant one! Let us get cooking!

Why You Love This Copycat Recipe!

Making this Seared Pepper Ahi Tuna at home saves you money and lets you make it just the way you like it. The tuna in this recipe is soft and fresh, wrapped in crunchy sesame and pepper crust. You control the freshness and the toppings, and you know exactly what goes on with your meal.

The homemade version of Outback Steakhouse Seared Pepper Ahi Tuna Recipe is better because I can pick my favorite fish cut and make the sauce exactly right for my taste. Thanks to Outback Steakhouse for dreaming up this dish. I am so glad we can make it anytime!

Outback Steakhouse Seared Pepper Ahi Tuna Recipe Ingredients

Here is everything you need to make this tasty dish. I have included details about each ingredient and some swaps if you need them:

1. Ahi Tuna Steaks (4–5 ounces each): Fresh ahi tuna is the star of this dish. Look for sushi-grade or something labeled safe for raw eating. If you cannot find ahi, try yellowfin tuna, sushi-grade salmon, or even firm tofu as a vegetarian option.
2. Black Sesame Seeds: These tiny seeds add a nutty crunch and make the tuna look so pretty. They are easy to find at grocery stores. No black sesame seeds? Use all white ones or crushed roasted peanuts for a similar crunch.
3. White Sesame Seeds: These pair with black seeds for extra texture and a mild, toasty flavor. Mix them together for the best coating. You can skip them and double up on black seeds if needed.
4. Coarse Black Pepper: This gives a bold, spicy kick that balances the soft tuna. Freshly ground is best, but any coarse black pepper works. If you want less spice, cut the amount in half.
5. Salt: Sea salt or kosher salt brings out all the flavors. Do not use too much tuna, do not need it. Table salt is fine in a pinch, but coarser salt tastes better.
6. Garlic Powder: This adds a warm, savory note without the hassle of fresh garlic. A little goes a long way. If you do not have it, skip it or use a tiny bit of onion powder.
7. Ground Ginger (Optional): A pinch of this adds subtle heat and depth. It is not necessary, but it makes the dish pop. Fresh grated ginger works too, but it is used less since it is stronger.
8. Vegetable Oil or Olive Oil: You need this for searing. Vegetable oil manages high heat well, but olive oil adds a nice flavor. Either works great, just do not use too much.
9. Soy Sauce: This brings that salty, umami taste to the marinade and dipping sauce. Low-sodium soy sauce is fine if you are watching salt. Tamari works as a gluten-free option.
10. Hoisin Sauce: This sweet, thick sauce makes the dipping sauce irresistible. If you do not have it, mix a little honey with soy sauce for a similar vibe.
11. Rice Vinegar: It adds a light, tangy zip to the dipping sauce. Apple cider vinegar is a good substitute if you are out of rice vinegar.
12. Sesame Oil: A few drops give the sauce a rich, nutty flavor. Do not overdo it, it is strong! If you do not have it, skip it or use a tiny bit of olive oil.
13. Green Onions or Cilantro: These add a fresh, colorful topping. I love green onions for a mild bite, but cilantro works if you like it. Use parsley if you are not a cilantro fan.

Kitchen Tools You’ll Need

• Cutting board – Use a clean one just for fish.
• Sharp knife – For slicing the tuna thin at the end.
• Shallow bowl or plate – To coat the tuna with the seed mixture.
• Small bowl – For mixing the dipping sauce.
• Tongs or a spatula – To flip the tuna without breaking the coating.
• Frying pan or cast-iron skillet – Cast iron holds heat better.
• Paper towels – For drying the tuna before cooking.
• Plastic wrap or food-safe container – For chilling the cooked tuna.

How To Make Outback Steakhouse Seared Pepper Ahi Tuna

Making this dish is super simple, and I will walk you through it step by step. I was surprised at how easy it was to get that restaurant taste at home! Here is how to do it in five steps.

Step 1: Prepare the Tuna
Start with your ahi tuna steaks. Grab some paper towels and pat them dry. This helps the oil and spices stick better. Place them on a plate, then drizzle a little olive oil and soy sauce over both sides. Rub it in with your fingers, like giving the tuna a quick massage.

This adds flavor and gets the tuna ready for the coating. It only takes a minute, and it makes a significant difference.

Step 2: Make the Pepper Coating
In a shallow bowl or plate, mix your black sesame seeds, white sesame seeds, coarse black pepper, salt, garlic powder, and a pinch of ground ginger if you are using it. Stir it up so everything is even.

Now, take each tuna steak and press it into the mixture, one side at a time. Really push it in with your hands so the coating sticks well. Do not forget the edges! This crust is what gives the tuna its crunchy, flavorful outside.

Step 3: Heat the Pan
Get your frying pan or cast-iron skillet and put it on medium-high heat. Let it get nice and hot. You can assess it by sprinkling a drop of water in the pan. If it sizzles right away, you are good to go.

Add a small splash of vegetable or olive oil, just enough to coat the bottom lightly. You do not want the tuna swimming in oil, just enough to sear it nicely.

Step 4: Sear the Tuna
Carefully place the coated tuna steaks in the hot pan. Let them sear for about 30 to 45 seconds. On one side you will see the edges turn golden. Flip them with tongs or a spatula and sear the other side for another 30 to 45 seconds.

The goal is a crispy outside with a pink, cool center. Do not cook too long, or the tuna will dry out. It is quick, so stay focused!

Step 5: Chill and Slice
Once seared, take the tuna out of the pan and set it on a plate. Cover it with plastic wrap or pop it into a container, then stick it in the fridge for 2–3 hours. Chilling firms up the tuna, making it easier to slice thinly, like you see in restaurants.

When it is ready, use a sharp knife to cut it into thin, sashimi-style slices. It looks so professional!

Step 6: Make the Dipping Sauce
In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, and a few drops of sesame oil. Stir it well until it is smooth. For a fresh touch, toss in some chopped green onions or cilantro. Drizzle a little sauce over your sliced tuna and serve the rest on the side for dipping.

This sauce is what makes every bite so tasty!

Chef’s Note + Tips

• Use the best sushi-grade tuna for safety and taste
• Pat the tuna completely dries before coating
• Toast sesame seeds lightly for enhanced flavor
• Press seeds firmly onto tuna for a solid crust
• Use a cast iron pan with fresh oil for high-heat searing
• Sear quickly in an extremely hot pan without moving the tuna
• Chill or freeze the tuna briefly before slicing
• Slice against the grain with a very sharp knife
• Taste and adjust the sauce before serving; explore dips like wasabi mayo
• Slice just before serving to maintain texture and presentation

Make Ahead & Storage Tips

You can prepare this tuna ahead to save time. Once it is seared and chilled, store it in the fridge for up to 2 days, sealed tightly with plastic wrap or in a covered container. To freeze, wrap the seared but unsliced tuna in plastic wrap, then foil, and freeze for up to 2 weeks.

Avoid freezing cooked or sliced tuna; it becomes mushy when thawed. Always thaw overnight in the fridge before slicing. When reheating, skip the microwave to preserve the rare center. Instead, let it come to room temperature and serve cold or lightly warm it in a pan for 10 seconds per side.

To check freshness, discard the tuna if it smells overly fishy or looks grayish. Fresh ahi should be deep red and smell clean like the ocean, never sour.

What to Serve with Seared Ahi Tuna

This buttery tuna, with its peppery crust and nutty crunch, pairs beautifully with countless sides. Here are my favorite ways to serve it:

Steamed jasmine rice makes a perfect base because it soaks up the delicious sauce and balances the strong flavors of the tuna. I like to add a little sesame oil to the rice while it is cooking for extra flavor.

Asian coleslaw with a light vinegar dressing cuts through the richness of the fish and adds a nice crunch. The cool, crisp vegetables make a great contrast to the warm, seared tuna.

Cucumber salad with rice vinegar, a little sugar, and sesame seeds are refreshing and light. It cleanses your palate between bites of the rich tuna. Edamame (those green soybeans) make a great appetizer or side dish because they are salty and fun to eat. Just boil them and sprinkle them with sea salt.

Pickled ginger and wasabi are classic with any raw fish dish. The ginger cleans your palate, and the wasabi adds heat if you like spicy food. For something different, try serving the tuna over a bed of mixed greens with a light Asian dressing made from rice vinegar, sesame oil, and soy sauce.

Craving more bold and tasty dishes? Do not miss our Stalekracker Crawfish Boil and Stalekracker Shrimp Boil recipes both packed with Southern flavor and big spice!

Outback Steakhouse Seared Pepper Ahi Tuna Recipe FAQs

Outback Steakhouse Seared Pepper Ahi Tuna Recipe

Make this easy Outback Steakhouse Seared Pepper Ahi Tuna recipe at home in just 2 hours! Bold flavor, quick cook time, and fresh ingredients every time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 17 minutes mins

Servings: 2

Course: Appetizer

Cuisine: American

Calories: 310

Ingredients Equipment Method

Ingredients

  

• 2 ahi tuna steaks 4–5 oz each – sushi-grade, fresh or frozen and thawed
• 1 tablespoon black sesame seeds
• 1 tablespoon white sesame seeds
• 1½ teaspoons coarse black pepper
• ½ teaspoon sea salt or kosher salt
• ½ teaspoon garlic powder
• ¼ teaspoon ground ginger optional
• 1 tablespoon vegetable oil or olive oil for searing
• 1 tablespoon soy sauce for rubbing the tuna
• 1 tablespoon hoisin sauce for dipping sauce
• 1 tablespoon soy sauce for dipping sauce
• 1 teaspoon rice vinegar
• ¼ teaspoon sesame oil
• 1 tablespoon chopped green onions or cilantro for garnish

Equipment

• Cutting board Use a clean one just for fish.
• Sharp knife For slicing the tuna thin at the end.
• Small bowl For mixing the dipping sauce.
• Plastic wrap or food-safe container For chilling the cooked tuna.
• Paper towels For drying the tuna before cooking.
• Frying pan or cast-iron skillet Cast iron holds heat better.
• Tongs or a spatula To flip the tuna without breaking the coating.
• Shallow bowl or plate To coat the tuna with the seed mixture.

Method

 

1. Start with your ahi tuna steaks. Grab some paper towels and pat them dry. This helps the oil and spices stick better. Place them on a plate, then drizzle a little olive oil and soy sauce over both sides. Rub it in with your fingers, like giving the tuna a quick massage. This adds flavor and gets the tuna ready for the coating. It only takes a minute, and it makes a significant difference.
2. In a shallow bowl or plate, mix your black sesame seeds, white sesame seeds, coarse black pepper, salt, garlic powder, and a pinch of ground ginger if you are using it. Stir it up so everything is even. Now, take each tuna steak and press it into the mixture, one side at a time. Really push it in with your hands so the coating sticks well. Do not forget the edges! This crust is what gives the tuna its crunchy, flavorful outside.
3. Get your frying pan or cast-iron skillet and put it on medium-high heat. Let it get nice and hot. You can assess it by sprinkling a drop of water in the pan. If it sizzles right away, you are good to go. Add a small splash of vegetable or olive oil, just enough to coat the bottom lightly. You do not want the tuna swimming in oil, just enough to sear it nicely.
4. Carefully place the coated tuna steaks in the hot pan. Let them sear for about 30 to 45 seconds. On one side you will see the edges turn golden. Flip them with tongs or a spatula and sear the other side for another 30 to 45 seconds. The goal is a crispy outside with a pink, cool center. Do not cook too long, or the tuna will dry out. It is quick, so stay focused!
5. Once seared, take the tuna out of the pan and set it on a plate. Cover it with plastic wrap or pop it into a container, then stick it in the fridge for 2–3 hours. Chilling firms up the tuna, making it easier to slice thinly, like you see in restaurants. When it is ready, use a sharp knife to cut it into thin, sashimi-style slices. It looks so professional!
6. In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, and a few drops of sesame oil. Stir it well until it is smooth. For a fresh touch, toss in some chopped green onions or cilantro. Drizzle a little sauce over your sliced tuna and serve the rest on the side for dipping. This sauce is what makes every bite so tasty!

I hope you try this Outback Steakhouse Seared Pepper Ahi Tuna recipe. It is so easy and tastes like a restaurant dish! I had a blast making it, and my friends loved it too. The crunchy sesame crust and tangy sauce make every bite amazing. Grab some tuna, give it a go, and let me know how it turns out! You will love bringing this dish to your table.