Tuna with gremolata and risotto

This dish tastes harmonious and if you have not tried fresh tuna before, I can recommend it. It is fried much like beef and is easy to like for people who are skeptical of fish. This recipe is suitable for 4 people.


2 tablespoons olive oil

1 finely chopped onion

300 g arborioris (risottoris)

1 pinch of saffron

4 dl white wine

8 dl hot chicken stock (or water and stock, possibly water and bouillon cubes)

20 g butter

50 g finely grated parmesan

Heat a thick-bottomed saucepan and add oil. Fry the onion until it is soft and shiny, but not brown. Add the rice and saffron and let it simmer for a few minutes. Add the wine and cook until all the wine is absorbed, stirring regularly.

At the same time, the power is boiled in a separate pot and kept warm. It is important that the power is hot all the time, so that the risotto is not cooled, so leave it on the plate at the lowest, in a pan. Pour a scoop of the hot power over the rice. Continue to stir and shake the pan while the risotto is cooking. Dilute with more power when most of it is absorbed in the kettle and continue to thaw until you have used up the power. Stir extra well towards the end of the cooking time. When the risotto has a perfect consistency, add butter and parmesan. Season with a little salt and pepper. Properly cooked risotto should be creamy and viscous (like a porridge), and glide easily over the plate. The risotto will thicken if left standing.


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

Everything is stirred well together and stands and rests at room temperature until it is to be used.


800 g tuna (4 steaks)

Salt and freshly ground black pepper

Grease the tuna steaks with olive oil and season with salt and pepper. Grill or fry the tuna for 2 min. on each side. It is important that they are not fried for too long, because then they become dry.


You can find more recipes with tuna here .


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The risotto rice for this dish is from Claras AS

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