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

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.

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Seared Ahi Tuna with Ginger Beets and Seaweed Salad

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