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!
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.
1 small garlic clove, grated on a Microplane
1 lemon, zested and juiced
1 teaspoon rice-wine vinegar
Fresh ground black pepper TT
1/4 cup extra-virgin olive oil
Whisk together garlic, one tablespoon of lemon juice, and vinegar.
Add salt and pepper to taste.
Whisk in olive oil.
If needed, add more lemon juice to increase acidity.
Add salt and pepper to taste.
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
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.
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.
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.