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

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: Twitter: Facebook: 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.