Seared Ahi Tuna with Ginger Beets and Seaweed Salad

Total Time:
2 hr 15 min
Prep:
30 min
Inactive:
1 hr
Cook:
45 min

Yield:
1 serving
Level:
Intermediate

Ingredients
  • 1 (4-ounce) Ahi tuna steak
  • 2 ounces Ginger Beets, recipe follows
  • 2 ounces Seaweed Salad, recipe follows
  • 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
  • Sesame Seaweed Salad:
  • 2 ounces kelp noodles, cooked according to package directions and chilled
  • 2 ounces seaweed (recommended: Hiyashi Wakame)
  • Lime wedge, for garnish
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:

Combine all ingredients in a stainless steel bowl. Season with pepper, to taste. Cover and refrigerate until ready to serve.

Sesame Seaweed Salad:

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.

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.


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