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1
Put a large pot of water on to boil. Preheat the oven to 350u00b0F. In a large bowl, stir together the soy sauce, sesame oil, sambal oelek, if using, and 2 tablespoons of the rice vinegar, if using. Dice the tuna into 1/2-inch or 3/4-inch cubes based on preference. Add cubes of tuna to bowl, toss to coat and transfer to fridge.
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2
Boil barley according to package instructions. Drain. Transfer to a large bowl. Meanwhile, in a small skillet or saucepan, heat the remaining 4 tablespoons rice vinegar, 2 tablespoons sugar, and 2 teaspoon kosher salt until the sugar is dissolved. Remove from heat. Toss this dressing with the cooked barley. Add half of the sliced scallions and sprinkle with sesame seeds to taste/look, if you wish. Toss to mix.
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3
Meanwhile, place kale leaves on rimmed sheet pan. Toss with 2 tablespoons oil and salt to taste. Use the remaining tablespoon of oil if the leaves seem dry. Spread leaves in an even layer. Bake 20 to 25 minutes, or until leaves have shriveled, darkened, and feel crisp. Remove pan from the oven.
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4
Place scallions in a bowl. Place sesame seeds in a bowl. Remove tuna from fridge. Taste and adjust seasoning as needed - it may need a pinch of salt, it may need a splash more vinegar or lemon.
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5
To assemble: spoon barley into serving bowls. Spoon tuna over top. Garnish with crispy kale chips, scallions and sesame seeds.
