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  • 2 cans of Grøndal's small pieces of tuna in olive oil or 1 large can of this tuna .
  • 1 chili (Jalapenos, banana chili or bell chili).
  • 1-1/2 handfuls of broad-leaf parsley (to taste)
  • 1 small handful of fresh oregano (to taste)
  • 1 clove of garlic
  • 2-3 tbsp. walnuts
  • 2 tbsp. dried figs
  • 1-1/2 lemon (juice)
  • 1/2 dl. good olive oil, use olives from the tuna! (if it is to be stirred into a dip, use at least 2 dl.)
  • 1 package of anchovies (Can be omitted, as needed - but if you use anchovies, use a good quality, otherwise you risk ruining the whole thing).
  • Flaked salt and freshly ground pepper

Procedure method

  • Turn on your oven at 200 C or heat up a pan well, and roast the chili pepper - it brings out the flavor and sweetness.
  • If you have roasted/dry-fried your chili, you must peel the skin off it.
  • While you wait for it in the oven, you can prepare the rest. Put the tuna in a large bowl that you can stir in. You can optionally use a mixer or a blender if you want a dip.
  • Squeeze the juice from the lemons into a suitable sized bowl and save the juice for later.
  • Now finely chop the broad-leaved parsley and oregano as well as walnuts and dried figs and anchovies.
  • Now it should fit that the chili has been baked. Peel off the dark/black skin.
  • Personally, I think that the stirred escalivada should be a bit rustic. But it's a matter of taste and preference. Now it's time to mix it all together. Toss the tuna with everything from the list of ingredients, including the lemon juice, which you must continuously stir in and use to flavor the escalivada together with salt.

Are you more into dip?

If you instead want your escalivade as a dip, you can advantageously put it all in a blender and blend it all together, while continuously seasoning it with lemon and salt. )

- Bon appetite,

Martin Grøndal

Serving suggestions

If you have made the stirred escalivada, it is good on toasted sourdough bread or in a sandwich. I have also experimented with toasting it in sourdough bread. But you can also use it in a salad - there are countless possibilities!

The dip, on the other hand, is good with fresh vegetable sticks - especially thinly sliced ​​fennel is delicious to use.

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