Jason Hill: People always in the hunt for great appetizer recipes. Hi, I’m Chef Jason Hill and today I’m going to share with you a unique way to prepare Seared Ahi Tuna.

I remember rocks have been on the grill for about an hour now on high, think that almost done, let’s get back inside and put of the rest of the ingredients. For this easy recipe you going to take a large heat resistant bowl and fill it about three quarters the way up with some rock salt or ice cream salt. An appetizer for two will call for about 8 oz. fresh Ahi Tuna stick, and about a quarter cup of your favorite Asian marinade or dipping sauce.

Taking a sharp knife, now we’re going to cut the tuna into bite size slices; slice the tuna going against the grain. After I bring my rocks in off the grill, I’m going to set the pan on to either hot pad or a towel. Now I carefully place the hot stone in the bed of the salt rock. When serving your guest make sure you put either hot pad or a towel underneath the bowl, the bowl will heat up and also remind your guest not to touch the rock. Now place your sliced bite on top of the rock. The rocks will keep their heat for a good 15-20 minutes allowing your enough time to enjoy this quick easy appetizer. I also do this with thin slices of stake or shallots. Thanks for tubing in.