Gravadlax is something that spells Christmas to me. Maybe because my grandmother was Scottish or the English traditions surrounding my Christmas’s growing up, but its the kind of thing that is perfect to eat around the festive season or serve as a starter with your feast. I’ve made a delicious salmon gravadlax cured with beetroot and dill in the past, so with this recipe for tuna gravadlax I’ve added juniper berries to give it a slight twist.