Grilled Tuna with Kale

Instructions

1. 1

   In a small bowl, whisk together lemon juice, ginger, soy sauce, and honey to create the glaze. Set aside and reserve half for serving.

   Tip: Make the glaze while prepping other ingredients to save time.

2. 2

   Pat the tuna steaks dry with paper towels and season generously on both sides with sea salt, black pepper, and red pepper flakes.

   Tip: Dry fish ensures better searing and a beautiful crust.

3. 3

   Preheat a grill or cast-iron skillet to high heat, lightly oil the surface with 1 tablespoon of olive oil.

   Tip: The grill should be hot enough that a drop of water immediately sizzles.

4. 4

   Sear the tuna steaks for 2-3 minutes per side for medium-rare, depending on thickness. Brush with half of the glaze during cooking. Transfer to a plate and tent loosely with foil.

   Tip: Avoid moving the fish too much to develop a golden crust.

5. 5

   In the same skillet or grill pan, heat 3 tablespoons of olive oil over medium-high heat and add minced garlic, stirring constantly for about 30 seconds until fragrant.

   Tip: Watch the garlic carefully to prevent burning, which makes it bitter.

6. 6

   Add chopped kale in batches, stirring frequently for 4-5 minutes until the leaves wilt and edges become crispy and golden. Season with salt and pepper to taste.

   Tip: Working in batches prevents overcrowding and allows the kale to cook evenly.

7. 7

   Divide the garlic kale among four serving plates and top each with a seared tuna steak.

   Tip: Arrange the kale in the center for an elegant presentation.

8. 8

   Drizzle the reserved glaze over the tuna and kale, sprinkle with lemon zest and sesame seeds, and serve immediately.

   Tip: Fresh lemon zest adds brightness just before serving.