Pan Seared Ahi Tuna, Baby Beets and Watercress Salad with Ginger Vinaigrette Recipe -
Pan Seared Ahi Tuna, Baby Beets and Watercress Salad with Ginger Vinaigrette Recipe

Pan Seared Ahi Tuna, Baby Beets and Watercress Salad with Ginger Vinaigrette

Recipe by  

"This entree salad can be made 2 days ahead and chilled. Please remove from refrigerator 1 hour before serving so that the oils can temper and the flavors enhance."

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Original recipe makes 1 -1/2 cups vinaigrette Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 10 mins


  1. Salad: Preheat oven to 375 degrees F
  2. Rinse beets in cold water. Place on roasting pan and add enough water to cover three-fourths. Cover pan tightly with foil and roast about 50 minutes or until just under fork tender. Remove from oven. Beets will finish cooking during the cooling process.
  3. While beets are still warm, peel using soft towel rubbing skin off gently. Remove root top with a paring knife. Toss beets in bowl with olive oil and sea salt and set aside.
  4. Prepare ahi tuna and slice. Place on bed of watercress with roasted beets and ginger vinaigrette.
  5. Ginger Vinaigrette: In small container combine all ingredients in an airtight non-metallic container and shake vigorously to combine.
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Reviews More Reviews

Feb 16, 2010

Oh baby you know how to play with my taste buds! Beets are so underrated. I don't like them pickled etc...but they are so good cooked in dishes and this is no exception. Very nice and healthy too!

Mar 01, 2010

Very good recipe - this will be a regular in our house. I used regular beets and quartered them, honey in place of the stevia, and romaine for the watercress. Served the salad on the side without the tuna. The salad would also be good with orange supremes and goat cheese. Marinated the tuna steak for 10 minutes in soy sauce, orange juice concentrate and honey then pressed black and white sesame seeds onto the steak and grilled. Served that as a main dish.


3 Ratings

Feb 16, 2010

We've just experienced a snowstorm and, the store being low, I had to substitute baby spinach for the watercress. I prepared the recipe exactly in all other ways. The vinaigrette was suprisingly subtle when paired with the beets. I liked this one. I'll make it again.


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  • Calories
  • 383 kcal
  • 19%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 27.6 g
  • 42%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 23.2 g
  • 46%
  • Sodium
  • 544 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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