How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Seared Ahi Tuna with Ginger Beets and Seaweed Salad?

You need 15 ingredients. The key ingredients include: 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, and more.

Is Seared Ahi Tuna with Ginger Beets and Seaweed Salad suitable as seafood?

Yes, Seared Ahi Tuna with Ginger Beets and Seaweed Salad falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Seared Ahi Tuna with Ginger Beets and Seaweed Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seared Ahi Tuna with Ginger Beets and Seaweed Salad

Name: Seared Ahi Tuna with Ginger Beets and Seaweed Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Fresh, crisp and full of flavor — this Seared Ahi Tuna with Ginger Beets and Seaweed Salad is a must-try. Made with tuna steak, Ginger Beets, Salad and …

This Seared Ahi Tuna with Ginger Beets and Seaweed Salad relies on simple, everyday ingredients such as (4-ounce) ahi tuna steak, ginger beets, recipe follows, diced red onions and peeled and diced carrots. It comes together quickly and makes 4 servings, at about 458 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

Seared Ahi Tuna with Ginger Beets and Seaweed Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions