How to make the Best #Ahi Steak #Sandwich COPYCAT recipe from #Chili’s Grill and Bar. It is the best. Removed from their menu back in the early 2000’s but not forgotten. I show you how to recreate this and make easily. The spice blend is the authentic Chili’s recipe. This “Gulf Spice” seasoning is used both on this sandwich and the Margarita Grill #Tuna Entrée. Built high on a bun with a roasted garlic aioli, shredded lettuce, tomato, @Tillamook Pepperjack Cheese and the wonderfully seasoned Ahi steak.
Recipe
Serves: 2
For the “Gulf Spice”
Mix
4 Tablespoons – Salt
2 ¾ Tablespoons – Granulated Garlic
2 ¾ Tablespoons – Onion Powder
1 ½ teaspoons – Cayenne Pepper
2 Tablespoons – Paprika
1 ¾ Tablespoons Ground Rosemary
¾ teaspoon Ground Oregano
For the Garlic Aioli
Mix
2 cups – Roasted Garlic Cloves – Roast Garlic in foil with oil, salt and pepper for 45 minutes at 425 degrees or until cloves are soft.
1 cup – Mayonnaise
1 teaspoon – Salt
1 teaspoon – pepper
1 teaspoon – sugar
1 Tablespoon Rice Vinegar
To prepare the Ahi Steaks
Dredge the Ahi Tuna Steaks in the Gulf Spice coating the Ahi well. In a nonstick pan heat oil to a medium low setting and sear the steaks for about a minute on each side. Finish cooking in preheated 425 degree oven to desired doneness. Place #Tillamook Pepperjack on top of the steaks and continue heating in overn for about another 1-2 minutes until cheese is melted.
2 6oz. Ahi Tuna Steaks
Gulf Spice
2 Tablespoons cooking oil
4 Slices Tillamook Peperjack Cheese
Build the Sandwiches
Start with the Potato Buns, Spread Garlic Aioli on both the top and bottom buns. Add Shredded Lettuce and then tomato Slices. Finish with the cooked Ahi Tuna Steaks with Tillamook Pepperjack cheese and the top bun with Garlic Aioli.
2 each – Potato Buns – Grilled in pan with some oil
1 cup – shredded iceberg
4 each – Tomato Slices
4 Tablespoons Garlic aioli
Enjoy!
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