Dice tuna into small pieces.
Mix the aioli, half the sriracha and lemon juice well in a bowl, add the diced tuna and set aside.
Heat the canola oil to 300 and gently fry the sweet potato until golden brown and crisp.
Remove from the oil and let dry on paper towels, season with a pinch of salt.
In a separate bowl mix the remaining sriracha, fish sauce, soy sauce, sugar, and rice vinegar.
Gently toss the kale in the soy mixture.
To plate separate the kale into two bowls and top with the tuna, garnish with the sliced scallions and sesame seeds if desired.
Finish by topping with the crisp sweet potato chips, Enjoy!
Serving Size 2
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