Ingredients
SEARED TUNA:
2 5oz tuna steaks (high quality)
1 tbsp olive oil
salt and pepper to taste
SAUTEED KALE:
16 oz mixed kales
1/4 cup olive oil
1/4 cup vegetable broth
1/2 tbsp salt
pinch black pepper
GINGER-GARLIC SAUCE:
3 cloves garlic
1 inch long piece of fresh ginger (peeled)
1 tsp honey
4 tbsp soy sauce
salt, pepper, paprika to taste
Preparation
GINGER-GARLIC SAUCE: Peel ginger and garlic and place in food processor (if you don’t have access to one hand-chopping is perfectly fine, it just takes longer) chop until ingredients are finely chopped, place in bowl. Add soy sauce, honey, salt, pepper and paprika. Mix with fork. Set aside.
SAUTEED KALE: In a large skillet on medium heat, combine olive oil, vegetable broth and salt. Mix well. Add kale by the handful, turning with tongs to ensure it is cooking evenly. Cook 4-5 mins until tender. Add salt and pepper to taste while cooking and turn frequently to avoid burning. Drain and serve.
TUNA: In a large cast iron skillet on high heat, add olive oil. Heat until very hot (smoking) Salt and pepper fish lightly. Place in hot skillet and sear for 30 seconds on each side. Serve with sauce and kale. ENJOY!
**(tuna should be raw in the middle and seared on the top and bottom)
