1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar
juice of 1 lime, divided
1 inch piece ginger, peeled and grated
1/4 tsp chili pepper powder (or cayenne) or sriracha
2 cloves garlic
1/2 pound fresh tuna steaks
1 small leek, white and light green parts only, thinly sliced
Kosher salt
1 Tbsp olive oil, divided
10 oz cremini mushrooms
2 bunches kale, torn

1. Combine the soy sauce, vinegar, half the lime juice, ginger, and chili pepper powder in a shallow pan.
2. Grate one of the garlic cloves into the pan and whisk together ingredients.
3. Place the tuna steaks into the pan and marinate for 30 minutes to an hour, flipping halfway.
4. Combine the leeks and the remaining lime juice and refrigerate for at least 20 minutes.
5. Preheat oven to 200 degrees F.
6. Remove tuna from marinade and shake off excess, removing any bits of garlic or ginger.
7. Season with salt and pepper on both sides.
8. Heat 2 tsp olive oil in a non-stick pan over high heat until the first whisp of smoke.
9. Add the tuna to the pan and sear for 1 minute on each side. Remove and keep warm in the oven.
10. Heat the remaining 2 tsp olive oil over medium high in a separate pan.
11. Add mushrooms to the pan and cook, stirring occasionally, until golden brown.
12. Mince the remaining clove of garlic and add to the pan. Sauté for about 30 seconds.
13. Add kale to the pan one handful at a time. Season with salt and pepper and cook until wilted.
14. Plate the greens and top with the seared tuna.
15. Garnish with marinated leeks and a dash of chili pepper powder, if desired.