Spice-crusted Tuna with Blistered Shishito Peppers and Crispy Kale

Recipe Information

Ingredients

• 2 7 oz pieces of saku tuna
• 1 tsp ground ginger powder
• 1 tsp black pepper
• 1 tbsp + 1 tsp salt
• 20 shishito pepper
• 2 cup curly kale (torn to small pieces)
• olive oil
• 1 qt canola oil (for frying)
• 1 jalapeño (seeded and small diced)
• 1 tbsp sugar
• 2 tsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp fish sauce
• 2 tsp lime juice
• 1 garlic clove (minced)
• 2 tbsp bonito flakes, optional

Directions

1. Heat your oven to 350 degrees. On an oven safe pan, place the shishito peppers in an even layer and drizzle them with a little olive oil, just to coat, and a sprinkle of salt. Cook for 5 minutes and then let rest.

2. Combine the ground ginger, garlic powder, black pepper and 1 tsp of salt in a bowl and use this mixture to season both sides of your tuna.

3. On the stove, heat a non-stick pan with a little olive oil. Gently place your seasoned tuna in the hot pan and sear on both sides, 1-2 minutes. Remove from the heat and let it rest.

4. Heat the canola oil in a Dutch oven until it reaches 300 degrees. Very carefully, drop the kale in the hot oil and allow it to cook for up to 20 seconds. Using a slotted spoon, remove the kale from the oil and let it rest on a paper towel. Sprinkle with salt.

5. To make to sauce, combine jalapeño, sugar, sesame oil, rice vinegar, fish sauce, lime and garlic in a bowl.

6. To assemble the dish, place the shishito peppers on the bottom of the bowl, then add the tuna (sliced if you wish), add a drizzle of the sauce and then top with the crispy kale. If you want, you can add bonito flakes for a bit more flavor. Enjoy!