Gordon Ramsay Burns a Tuna Dish on Twitter but Can it Be Saved? | Ramsay Redemption

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About This Source - Gordon Ramsay

Gordon Ramsay is one of the most famous chefs on the planet.

As well as the content below, Gordon has many cookery books on the market, including:

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  • Gordon Ramsay once Tweeted that a Tuna Dish needed to be taken “…to the vet.” Now Monti Carlo is trying her hand at trying to turn Tuna into a delicious easy dish Gordon would approve of!

    Follow Monti:
    Instagram: https://www.instagram.com/themonticarlo/
    Twitter:https://twitter.com/themonticarlo
    Facebook: https://www.facebook.com/TheMontiCarlo/
    Directions

    Step 1

    Thinly slice the jalapeno on a mandolin. Wear gloves to prevent BAD NEWS.

    To lessen the kick of the jalapeno, use a pairing knife to remove its membranes and seeds before you slice it. But it’s easier if you just suck it up, Fuzzball.

    In a small pot bring the water, vinegar, honey, and salt to a boil.

    Add the jalapeno slices. Stir and let them sit for a few minutes until the liquid cools.

    Put the jalapeno slices in a small mason jar.

    Add the pickling liquid to the mason jar to the tippy top, put a lid on it, and set it aside.

    DRESSING
    Ingredients
    1 small garlic clove, grated on a Microplane

    1 lemon, zested and juiced

    1 teaspoon rice-wine vinegar

    Salt TT

    Fresh ground black pepper TT

    1/4 cup extra-virgin olive oil

    Directions

    Step 1
    Whisk together garlic, one tablespoon of lemon juice, and vinegar.
    Add salt and pepper to taste.

    Step 2
    Whisk in olive oil.
    If needed, add more lemon juice to increase acidity.
    Add salt and pepper to taste.
    Set aside.

    SALAD

    Ingredients
    2 cups arugula leaves
    ¼ cup Italian parsley leaves
    ½ tablespoon fresh lemon thyme leaves
    ¼ cup edamame, cooked and shelled
    1 can of high-quality albacore tuna in oil
    2 anchovy fillets, finely chopped into a paste
    ¼ cup Enoki Mushrooms
    ½ Persian cucumber, sliced on a mandolin
    1 small radish, sliced on a mandolin
    1 tablespoon scallions, sliced on the bias
    White edible flowers, babies breath will do
    1/2 teaspoon black sesame seeds
    Maldon Salt TT

    Directions

    Step 1

    In a medium bowl mix together arugula, parsley leaves, edamame, and thyme leaves.

    Drizzle 1/2 tablespoon of dressing along the side of the bowl and gently toss the greens.

    Arrange the greens in a half-moon shape along the left side of the plate.

    Add pickled jalapeno slices to taste.

    Step 2

    Drain the tuna, and flake it into a bowl.

    Mix together the anchovy paste, 1 teaspoon lemon zest, and 1 tablespoon of dressing.

    Toss the tuna gently with the dressing and then arrange it on the plate.

    Place the enoki mushrooms, cucumber slices, and radish slices in a small bowl and drizzle with 1 tablespoon reserved lemon juice and a pinch of salt. Arrange on the plate

    Garnish with scallions, flowers, black sesame seeds.

    TIPS

    The golden rule for dressing is 1 part vinegar to 3 or 4 parts oil. The anchovy adds UMAMI, the fifth taste. It’s the thing that makes you groan out loud even though you’re at a fancy restaurant in front of a bunch of rich folks and you’re trying to mind your manners. I speak from experience.

    Soak the scallions in ice water after you’ve sliced them to lessen their sulfuric punch.

    Quick pickle a jalapeno to add a pop of acidity and heat.

    In this preparation, you’re not hiding your tuna in a bunch of mayo so use the highest quality you can get your hands on. Look for “pole-and-line caught” or “troll caught” on the label. This means the tuna was caught one fish at a time, not swept up in a net along with Nemo and all his friends.

    To avoid wilted, overdressed greens, dress the bowl not the greens.

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