Outback Steakhouse does not publish the recipe for its Ahi tuna appetizer. However, a comparable recipe involves searing spice-rubbed sushi-grade tuna and drizzling it with a creamy ginger-soy dressing. Serve the tuna over Asian slaw.
Rub a 6-ounce Ahi tuna steak with Chinese five-spice powder, salt and coarsely ground black pepper. Set a heavy griddle on the stove over high heat, and mist it with cooking spray. When the pan is very hot, lay the tuna on it. Sear the tuna for two minutes per side, and then transfer it to a plate.
To make the dressing, pour 3 tablespoons white vinegar into a medium bowl. Add 1 tablespoon soy sauce, 1 tablespoon sesame oil, 3 tablespoons white sugar and 1 teaspoon minced garlic. Sprinkle in 1/2 teaspoon black pepper, 1 teaspoon cayenne pepper and 1 teaspoon minced fresh ginger. Stir the ingredients together with a whisk. While whisking, gradually add 1 cup mayonnaise. Whisk the dressing until it is smooth and creamy.
Put 1 3-inch piece of peeled fresh ginger into a food processor. Add 1/2 cup rice vinegar, 1 tablespoon soy sauce, the juice of 1 lime, 2 tablespoons sesame oil and 1/2 cup peanut butter. Process the ingredients into a paste. In a large mixing bowl, combine 1 head shredded Napa cabbage, 2 minced green chiles and 2 diced bell peppers. Toss the vegetables, add the dressing, and toss again. Add 3 thinly-sliced scallions, 2 tablespoons finely-chopped cilantro, 2 tablespoons finely-chopped mint and 1/2 teaspoon black pepper.
Place a mound of slaw on each plate, flatten the top, and lay slices of tuna over it. Drizzle the tuna with the ginger-soy dressing, and serve it immediately.