Recipe courtesy of Jim Thomas
Seared Ahi Tuna with Ginger Beets and Seaweed Salad
- Level: Intermediate
- Total: 2 hr 15 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 45 min
- Yield: 1 serving
- Level: Intermediate
- Total: 2 hr 15 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 45 min
- Yield: 1 serving
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.
