Grilled tuna with quinoa, butter steamed root strips and gremolata

Calculate 180-220 g of tuna per person. Season on both sides with salt and pepper and grill for 2 minutes on each side.

Quinoa:

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.

Gremolata:

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.

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