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/ DirectionsStep 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.DRESSINGIngredients1 small garlic clove, grated on a Microplane1 lemon, zested and juiced1 teaspoon rice-wine vinegarSalt TTFresh ground black pepper TT1/4 cup extra-virgin olive oilDirectionsStep 1Whisk together garlic, one tablespoon of lemon juice, and vinegar.Add salt and pepper to taste. Step 2Whisk in olive oil.If needed, add more lemon juice to increase acidity.Add salt and pepper to taste. Set aside.SALADIngredients2 cups arugula leaves¼ cup Italian parsley leaves½ tablespoon fresh lemon thyme leaves¼ cup edamame, cooked and shelled1 can of high-quality albacore tuna in oil2 anchovy fillets, finely chopped into a paste¼ cup Enoki Mushrooms½ Persian cucumber, sliced on a mandolin1 small radish, sliced on a mandolin1 tablespoon scallions, sliced on the biasWhite edible flowers, babies breath will do1/2 teaspoon black sesame seedsMaldon Salt TTDirectionsStep 1In 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 2Drain 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 plateGarnish with scallions, flowers, black sesame seeds.TIPSThe 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.