Prev Recipe Next Recipe

Recipe courtesy of Jim Thomas

Show: Food Network Specials

Episode: Faithfully Fit

Save Recipe Print

Total:: 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Seared Ahi Tuna with Ginger Beets and Seaweed Salad
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 1 serving
Ingredients: 1 (4-ounce) Ahi tuna steak; 2 ounces Ginger Beets, recipe follows; 2 ounces Seaweed Salad, recipe follows; 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; 2 ounces kelp noodles, cooked according to package directions and chilled; 2 ounces seaweed (recommended: Hiyashi Wakame); Lime wedge, for garnish

Add a Note

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

Now Playing

Buffalo Chicken Enchiladas 00:45

Rotisserie chicken is the time-saving secret to this mashup of favorites.

Get the Recipe

Now Playing

Patriotic Piñata Cookies 01:00

These fun sugar cookies have a patriotic surprise inside!

Get the Recipe

Now Playing

Grilled Brie with Prosciutto 00:40

Wrap Brie and pineapple in prosciutto and grill for a melty, gooey snack.

Now Playing

How to Make Basil Pesto 03:48

Frederic shares helpful tips for making and storing fresh basil pesto.

Now Playing

Sheet Pan Brownie-Cookie Bars 01:15

If variety is the spice of life, this dessert offers plenty of options.

Get the Recipe

Now Playing

Meatball Marsala 00:53

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

Get the Recipe

1 - 3 of 6 videos

Seared Ahi Tuna with Ginger Beets and Seaweed Salad

Ginger Beets:

Sesame Seaweed Salad:

Ginger Beets:

Sesame Seaweed Salad:

Categories:

My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53