Calculate 180-220 g of tuna per person. Season on both sides with salt and pepper and grill for 2 minutes on each side.
Use the amounts of quinoa and water that are on the package.
Finely chop 1 onion and fry it in oil. Add the quinoa and fry a little more, while stirring. Add the water and a small splash of vegetable stock. Put the lid on and let it boil until the water is gone.
Butter steam root strips:
1 pack of root strips (available at the grocery store)
1 tablespoon butter
Salt and pepper
Melt the butter. Add the strips. Stir and put on lid. Leave the strips on low heat for a few minutes. Season with salt and pepper.
1 finely chopped pot of dill
1 pot parsley
2 cloves garlic
1 small glass of capers
2 finely shredded spring onions
2 dl mangoed thick
1 dl lemon oil
1 dl olive oil
Everything is stirred well together and stands and rests at room temperature until it is to be used.