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!
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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.
