Spice-crusted tuna with blistered shishito peppers and crispy kale
Ingredients
Directions
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.
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.
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.
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.
To make the sauce, combine the jalapeno, sugar, sesame oil, rice vinegar, fish sauce, lime and garlic in a bowl.
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
Directions
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.
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.
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.
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.
To make the sauce, combine the jalapeno, sugar, sesame oil, rice vinegar, fish sauce, lime and garlic in a bowl.
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!
Suggested wine pairing: