Recipe courtesy of Jim Thomas

Seared Ahi Tuna with Ginger Beets and Seaweed Salad

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  • Level: Intermediate
  • Total: 2 hr 15 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 45 min
  • Yield: 1 serving
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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


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

Sesame Seaweed Salad:

  1. Place the kelp noodles on the serving plate. Place the seaweed on top of the noodles and garnish with a lime wedge.