Seared Ahi Tuna with Ginger Beets and Seaweed Salad

• 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