In a medium saucepan, heat 1 tablespoon of the oil. Add the carrot, parsnip and onion and cook dinner over moderate heat, stirring every as soon as in a while, except crisp-gentle, about 3 minutes. Add the water and butter, season with salt and pepper and cook dinner except the greens are gentle and the liquid is kind of about evaporated, about 5 minutes. Hotfoot within the mirin, soy sauce and Szechuan peppercorns and put heat.
In a immense nonstick skillet, heat the final 1 tablespoon of canola oil except nearly about smoking. Season the tuna with salt and pepper and cook dinner over high heat, turning as soon as, except browned on the launch air but still crimson within the guts, about 5 minutes. Transfer to a cutting back board.
Add the garlic and spinach to the skillet, season with salt and pepper and cook dinner over high heat, stirring, perfect except wilted. Mound the spinach on plates. Thinly sever the tuna and situation up over the spinach. Spoon the root greens and any juices on prime, sprinkle with the parsley and lend a hand.
Unusual, berry-inflected rosé from Napa Valley.