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

Instructions

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. Combine all ingredients in a stainless steel bowl. Season with pepper, to taste. Cover and refrigerate until ready to serve.
3. Place the kelp noodles on the serving plate. Place the seaweed on top of the noodles and garnish with a lime wedge.