Seared Ahi Tuna with Ginger Beets and Seaweed Salad

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Ready In: 75 Minutes

Servings: 1

Ingredients:

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

Directions:

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.
2. Ginger Beets:
3. Combine all ingredients in a stainless steel bowl. Season with pepper, to taste. Cover and refrigerate until ready to serve.
4. Sesame Seaweed Salad:
5. Place the kelp noodles on the serving plate. Place the seaweed on top of the noodles and garnish with a lime wedge.
6. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
7. Cook's Note: This makes much more than you will need; will keep for a couple of days in the refrigerator in an airtight container.

By RecipeOfHealth.com