This recipe is quick to make and a crowd pleaser! It has an Asian tone. A great compliment to this meal would be my Sesame Noodles!
Marinate tuna medallions in soy, white wine, sesame oil, garlic, and scallions. (About 1-2 tablespoons of each liquid, two scallions chopped and 2 clove of garlic minced.) You could substitute sake or rice wine for the white wine. Experiment with the flavor you like best.
Let the tuna marinate for 30-60 minutes depending on the timing of other items.
Sear the tuna on both sides in a very hot skillet with some vegetable oil. It will generate a lot of smoke so use the fan on your range hood! The amount of time depends on the thickness and temperature of the fish, and the degree of doneness you prefer. If your house is like mine, there are varied degrees of doneness preferred so I put a couple small pieces in a minute or two before the others for those who want it cooked through.
Preheat oven to 400°.
Strip the kale off its stems and chop. Toss it in a bowl with a tablespoon of soy sauce, a tablespoon of sesame seeds, a sprinkle of vegetable oil, and a little rice wine vinegar if you have it. (last ingredient optional)
Spread the kale mixture on a baking sheet and roast for 10-15 minutes, depending on how “toasted” you want it.
Server seared tuna on a bed of the kale.
For more on roasting kale, see my earlier post on Roasted Kale.