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

Rated as 4.33 out of 5 Stars

"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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1 h 10 m servings 383
Original recipe yields 8 servings (1 -1/2 cups vinaigrette)


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  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.

Nutrition Facts

Per Serving: 383 calories; 27.6 11.9 23.2 33 544 Full nutrition


Read all reviews 3
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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 to...

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 with...

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...