Ingredients
- 1 (4-ounce) Ahi tuna steak
- 2 ounces Ginger Beets, recipe follows
- 2 ounces Seaweed Salad, recipe follows
Directions
Heat a small saute pan over medium-high heat. Add the tuna steak, flat side down, to the pan and sear the tuna to medium rare, approximately 3 to 4 minutes. The center should remain very pink. Serve with Ginger Beets and Seaweed Salad.
Ginger Beets:
- 1 quart roasted beets, peeled and diced
- 2 cups diced red onions
- 2 cups peeled and diced carrots
- 1/2-ounce fresh ginger root, peeled and julienned
- 8 fluid ounces Nama Shoyu (can be found in specialty organic markets)
- 10 drops ginger concentrate
- 1/2 tablespoon minced garlic
- 1/2 tablespoon olive oil
- Freshly ground black pepper
Combine all ingredients in a stainless steel bowl. Season with pepper, to taste. Cover and refrigerate until ready to serve.
Notes
Cook's Note: This makes much more than you will need; will keep for a couple of days in the refrigerator in an airtight container.
Sesame Seaweed Salad:
- 2 ounces kelp noodles, cooked according to package directions and chilled
- 2 ounces seaweed (recommended: Hiyashi Wakame)
- Lime wedge, for garnish
Place the kelp noodles on the serving plate. Place the seaweed on top of the noodles and garnish with a lime wedge.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By lnoir
on February 07, 2013
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Loved this recipe. Delicicious and flavorful! I used yellow beets and carrots. The color combination was beautiful. We had pretty thick cuts of Sushi grade Ahi and we bbq'd at high high about 1 1/2 minutes on each side. That was plenty for our liking. Nothing like fresh fish from the Farmer's Market! Did not attempt the Seaweed salad. We had fresh greens with an Asian dressing.
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