I'm not sure if you're aware of this, but Outback Steakhouse has really stepped up their game. I'm not big on chain restaurants because most of them open up bags and serve you food that has just been reheated. Trust me on this one. I can't tell you how many times I've pulled a piece of plastic out of my food in chain restaurants. I won't name names, but if you work for a chain restaurant, or any restaurant that practices this type of behavior, for the love of God, make sure that the entire plastic bag is accounted for after you empty pre-made food out of it. There are too many people out there looking for a lawsuit.
Back on track...so I just moved to a place that's in walking distance to an Outback Steakhouse. And they have this to die for tuna appetizer. It's cooked perfectly and comes with two delicious sauces for dipping. One of the sauces is more of a vinaigrette, but the other is like a mayo based spicy sauce. This is the one I love.
So I recreated this menu item, because who wants to go to the Outback every day? Unless the Outback you are referring to is in Australia....then sign me up, Mate!
Here's What You Do:
Get a piece of sushi grade tuna. I got mine at Whole Foods. Season both sides with Paul Prudhomme's Redfish Magic (This stuff is good on everything. Chicken, Steak, Fish...it should be called Paul Prudhomme's Magical Spice). Then get a skillet SMOKING hot. Add a little olive oil and throw that hunk o' tuna into the pan. Cook for 2 minutes on both sides and take off the heat. Let it sit for about 2 minutes, and then slice into that beautiful pink-fleshed fish and serve with your favorite dipping sauce.
For the sauce:
a heaping spoon of mayo
a good squirt of sriracha
a few drops of sesame oil
Mix together and serve.
I do not have man hands...this is my male tuna model!