Fresh tuna with new potatoes, mini tomatoes from own garden and gremolata

If you have not tasted fresh tuna, I can really recommend it. It tastes completely different than the canned one. Menu can get tuna, just ask at the fresh food counter.

Tuna is easy to cook. I lubricate it with olive oil and add salt and pepper. It can either be grilled or fried for 2 minutes on each side and then it is ready to be enjoyed.

Gremolata is my favorite accessory for tuna. It is made in advance and eaten cold.

1 pot finely chopped dill

1 pot finely chopped parsley

2 cloves finely chopped garlic

1 glass of capers

2 finely shredded spring onions

2 dl mangoed thick

1 dl lemon oil

1 dl olive oil

Stir everything and put it covered, at room temperature, until it is to be eaten.

Serve with optional potatoes.


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