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!
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