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.