{"id":1428,"date":"2019-02-01T10:30:57","date_gmt":"2019-02-01T09:30:57","guid":{"rendered":"https:\/\/ristorante-saliceblu-bellagio.it\/tonno-scottato-in-manto-di-farina-alle-arance\/"},"modified":"2024-03-07T17:55:48","modified_gmt":"2024-03-07T16:55:48","slug":"seared-tuna-in-orange-flour-crust","status":"publish","type":"post","link":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/seared-tuna-in-orange-flour-crust\/","title":{"rendered":"Seared tuna in orange flour crust"},"content":{"rendered":"<p><strong>Ingredients (serves 1)<\/strong><\/p>\n<ul>\n<li>150 g of Mediterranean yellow n tuna llet<\/li>\n<li>30 g of soy sauce<\/li>\n<li>15 g of traditional balsamic vinegar 60 g of brioche bread<\/li>\n<li>1 organic orange<\/li>\n<li>20 ml of extra virgin olive oil<\/li>\n<\/ul>\n<p><strong>For the fennel:<\/strong><\/p>\n<ul>\n<li>80 g of fennel<\/li>\n<li>1 lemon 30gof our<\/li>\n<li>10 fennel seeds wild fennel<\/li>\n<\/ul>\n<p><strong>For the chick pea pure\u0301e:<\/strong><\/p>\n<ul>\n<li>50 g of already soaked chick peas 120 ml of water<\/li>\n<li>5 g of onion<\/li>\n<li>5 g of celery<\/li>\n<li>5 g of carrot<\/li>\n<li>1 bay leaf<\/li>\n<li>salt<\/li>\n<\/ul>\n<h2><span style=\"color: #002767;\">Procedure<\/span><\/h2>\n<p>Wash the orange, peel it, and put the whole peel on a baking sheet with the sliced brioche bread. Let it dry out it in the oven at 70\u00b0C for about 3 hours, then put everything in a blender and blend it until you get orange- avored breadcrumbs. Let the tuna llet marinade in the soy sauce, oil and balsamic vinegar for about 20 minutes.<\/p>\n<p>In the meantime, prepare the chick pea pure\u0301e: make some broth with water, celery, carrot, onion, the bay leaf and a large pinch of salt. When it starts to boil, add the chick peas and let them cook for about 2 hours, then put them in a blender with a ladle of the cooking water and a little bit of oil and blend everything until you get a pure\u0301e.<\/p>\n<p>Prepare the fennel side dish: dice the fennel, then scald it in a pot of water, with the ltered juice of 1 lemon, a large pinch of salt, and the our. Cook for about 20 minutes, then put it in a pan with some oil, wild fennel and the fennel seeds. Fry it to make it develop avor. Once the tuna has marinated, heat an anti-stick pan and sear the tuna on both sides for no longer than one minute to maintain the pink color in the center, then roll it in the orange- avored bread crumbs, pressing to coat it well.<\/p>\n<p>&nbsp;<\/p>\n<h2><span style=\"color: #002767;\">Wine<\/span><\/h2>\n<p>A Sicilian wine based on pure Inzolia will accompany the fruity and fresh aromas of this dish, supporting the tuna with a good structure.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients (serves 1) 150 g of Mediterranean yellow n tuna llet 30 g of soy sauce 15 g of traditional balsamic vinegar 60 g of brioche bread 1 organic orange 20 ml of extra virgin olive oil For the fennel: 80 g of fennel 1 lemon 30gof our 10 fennel seeds wild fennel For the [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":706,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[14],"tags":[],"class_list":["post-1428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-second-courses"],"_links":{"self":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts\/1428","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/comments?post=1428"}],"version-history":[{"count":1,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts\/1428\/revisions"}],"predecessor-version":[{"id":2000,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts\/1428\/revisions\/2000"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/media\/706"}],"wp:attachment":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/media?parent=1428"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/categories?post=1428"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/tags?post=1428"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}