Name: Seared Ahi with Brown Rice and Pineapple-Ginger Broth
Yield: 4 Servings
Ingredients: 1 7- to 8-inch sheet dried kombu (kelp)*; 7 cups water; 1/2 cup dried bonito shavings*; 2 tablespoons mirin (sweet Japanese rice wine)*; 4 1/2 teaspoons tamari soy sauce; 1 1/2 teaspoons rice vinegar; 1 teaspoon sugar; 3/4 teaspoon salt; 5 teaspoons frozen pineapple-orange juice concentrate; 1 tablespoon grated peeled fresh ginger; 6 teaspoons olive oil; 10 green onions, trimmed, cut into 1-inch lengths; 4 4-ounce ahi tuna steaks; 2 cups freshly cooked brown rice

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