Seared Ahi Tuna
I first enjoyed this seared ahi tuna recipe at Baleen Restaurant in Los Angeles and just had to try it at home. This recipe for seared ahi on hot rocks also works well with thin slices of steak or scallops. This is a really great recipe for a party. Just be super careful when heating the hot rocks. You don’t want to burn yourself!
- Seared Ahi Recipe on Hot Rocks with Asian Dipping Sauce
- 1 8 oz. ahi steak
- 2 washed and thoroughly dried river rocks
- Rock or ice cream sea salt, as needed
- Asian Dipping Sauce:
- 1 cup hoisin sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger (or garlic-shallot puree)
- 1 tablespoon pineapple juice
- 1 tablespoon Sriracha sauce (Chinese chili paste)
- 2 tablespoons honey
- Prepare the Asian dipping sauce by mixing all ingredients together and setting aside until ready to serve.
- Preheat two washed and thoroughly dried river rocks on your grill over high heat for one hour. (Note of caution — only use very dry rocks when preparing this dish or they could explode.)
- Next, fill a heat-resistant bowl with rock or ice cream sea salt.
- With a sharp knife, slice the tuna into thin slices, going against the grain.
- Carefully remove rocks from the grill. Set the pan on a hot pad or towel. Carefully place the hot stones into the salt rock.
- When serving your guests, be sure to put a hot pad under the bowl and remind your guests not to touch the rock.
- Place sliced ahi on top of the rock and cook to your desired doneness.The rocks will keep their heat for about 15-20 minutes, allowing enough time to enjoy this quick and easy appetizer.
Recipe by Jason Hill / CookingSessions.com
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