Seared Ahi Tuna with Ginger Beets and Seaweed Salad

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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