Spice-crusted tuna with blistered shishito peppers and crispy kale

DifficultyBeginner
Yields2 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
 2 7 oz pieces of saku tuna
 1 tsp ground ginger powder
 1 tsp garlic powder
 1 tsp black pepper
 1 tbsp + 1 tsp salt
 20 shishito peppers
 2 cups curly kale, torn into small pieces
 olive oil
 1 qt canola oil, for frying
 1 jalapeno, 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)
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 the sauce, combine the jalapeno, 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!

Ingredients

 2 7 oz pieces of saku tuna
 1 tsp ground ginger powder
 1 tsp garlic powder
 1 tsp black pepper
 1 tbsp + 1 tsp salt
 20 shishito peppers
 2 cups curly kale, torn into small pieces
 olive oil
 1 qt canola oil, for frying
 1 jalapeno, 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 the sauce, combine the jalapeno, 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!

Spice-crusted tuna with blistered shishito peppers and crispy kale
2018 Temperance Hill Pinot Noir

Suggested wine pairing:

2018 Temperance Hill Pinot Noir