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1
Marinate the tuna.
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2
Mix together the soy sauce, sesame oil, garlic, ginger, scallions and pepper.
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3
Lay the tuna steaks in the marinade, turn over, cover and refrigerate for 30 minutes, turning the fish over every so often.
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4
Mix together the rice vinegar, sesame oil, garlic, scallions, sesame seeds, chili paste and salt to taste in a small bowl or measuring cup.
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5
Set aside.
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6
While the fish is marinating, blanch the broccoli rabe or kale.
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7
Bring a medium pot of water to a boil, add salt to taste, and blanch the broccoli rabe or kale for 2 to 3 minutes, until just tender.
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8
Transfer to a bowl of cold water, drain and squeeze out excess water.
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9
Remove from the heat and toss in a bowl with 1 tablespoon of the vinegar and sesame oil mixture.
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10
Add salt or soy sauce to taste.
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11
Cut the baked sweet potato into thick slices.
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12
Peel if desired.
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13
Keep warm.
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14
Toss the shredded romaine with 1 tablespoon of the vinegar-sesame mixture (or more to taste).
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15
Heat a wok or large, heavy skillet over medium-high heat until a drop of water evaporates immediately on contact.
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16
Add the canola oil.
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17
Sear the tuna for 2 to 3 minutes on each side, depending on how rare or cooked you like it.
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18
Remove to a plate.
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19
Cut in thin slices across the grain.
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20
Fry the eggs in the hot pan (or in a separate nonstick skillet) until the whites are set and the yolks are still runny.
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21
Season with salt and pepper.
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22
Heat 4 wide soup bowls.
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23
Place a mound of hot grains in the middle of each one and surround with the sliced tuna and vegetables, as well as kimchi if desired, each ingredient in its own little pile.
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24
Place a fried egg and a small spoonful of chili paste on top of the rice and garnish with the toasted nori and sesame seeds.
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25
Serve at once.
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26
Diners should break the egg into the rice.
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27
Pass the chili paste and add more as desired.
