Seared Ahi Tuna with Ginger Beets and Seaweed Salad

  • Yield : 1 serving
  • Prep Time : 30m
  • Cook Time : 45m
  • Ready In : 15m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Truffled Fillet of Beef Sandwiches

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Deborah Roberts Perry, Georgia Potato Salad

  • Mini Egg Salad Sandwiches


  • 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


Step 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.

Step 2

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

Step 3

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

Leave a Reply

Your email address will not be published. Required fields are marked *