{"id":255,"date":"2015-10-01T23:43:22","date_gmt":"2015-10-01T20:43:22","guid":{"rendered":"http:\/\/thevinum.com\/en\/?p=255"},"modified":"2016-11-07T05:31:32","modified_gmt":"2016-11-07T02:31:32","slug":"bluefin-tuna-burger","status":"publish","type":"post","link":"https:\/\/thevinum.com\/en\/bluefin-tuna-burger\/","title":{"rendered":"Bluefin tuna burger"},"content":{"rendered":"<p style=\"text-align: left;\">Bluefin\u00a0tuna | spirulina\u00a0| porcini | black carrot\u00a0| sweet potato| nuts<\/p>\n<p><strong>Suggested pairing:<\/strong>\u00a0<a href=\"http:\/\/thevinum.com\/en\/wine\/cerasuolo-d-abruzzo\/\">The Vinum Cerasuolo d&#8217;Abruzzo DOP<\/a><\/p>\n<p><strong>Preparation time: <\/strong>25 minutes<\/p>\n<p><strong>Ingredients (for 4 persons):<\/strong><\/p>\n<p>For bluefin\u00a0tuna burgers:<\/p>\n<ul>\n<li>Bluefin\u00a0tuna (400 gr)<\/li>\n<li>Spirulina powder\u00a0(50 gr)<\/li>\n<li>Porcini\u00a0(200 gr)<\/li>\n<li>Chopped nuts (20 gr)<\/li>\n<li>EVO<\/li>\n<li>Salt<\/li>\n<li>Black pepper<\/li>\n<li>Red garlic\u00a0(1 clove)<\/li>\n<\/ul>\n<p>For black carrots and sweet potato sauce:<\/p>\n<ul>\n<li>Black carrots (2)<\/li>\n<li>Sweet potato\u00a0(1)<\/li>\n<li>Pine nuts (20 gr)<\/li>\n<li>Salt<\/li>\n<li>Black pepper<\/li>\n<li>Turmeric<\/li>\n<li>Juniper<\/li>\n<li>Red garlic\u00a0(1 clove)<\/li>\n<\/ul>\n<li class=\"gallery-item\">\n<img decoding=\"async\" class=\"lazyload \" data-src=\"https:\/\/thevinum.com\/en\/wp-content\/uploads\/2015\/10\/Untitled-2.jpg\"  data-sizes=\"auto\" src=\"https:\/\/thevinum.com\/en\/wp-content\/themes\/vinum\/assets\/img\/_blank.gif\" alt=\"\" \/>\n<\/li>\n<\/ul>\n\n<p><strong>Preparation:<\/strong><\/p>\n<p>For bluefin\u00a0tuna burgers:<\/p>\n<ol>\n<li>Clean and cut the fresh porcini mushrooms<\/li>\n<li>Place EVO\u00a0in a pan and add the grated garlic<\/li>\n<li>Add the porcini mushrooms and cook over low heat for 8 minutes<\/li>\n<li>When cooked, add salt and pepper<\/li>\n<li>Prepare eight bluefin\u00a0tuna fillets, 50 grams each<\/li>\n<li>Mix in a bowl the spirulina powder with salt and pepper<\/li>\n<li>Pass the fillets in\u00a0that mixture<\/li>\n<li>Cook the fillets in a preheated pan 45 seconds per side<\/li>\n<li>Prepare the burgers adding the porcini mushrooms between the two fillets of bluefin\u00a0tuna<\/li>\n<li>Add the chopped nuts<\/li>\n<\/ol>\n<p>For black carrots and sweet potato sauce:<\/p>\n<ol>\n<li>Clean and peel the black carrots and the\u00a0sweet potato<\/li>\n<li>Boil the black carrots and the sweet potato for 10 minutes over medium heat in salted water with a clove of red garlic<\/li>\n<li>Whisk the black carrots, sweet potato and red garlic with cooking water, pine nuts, turmeric, black pepper, and juniper<\/li>\n<li>Serve<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Bluefin\u00a0tuna | spirulina\u00a0| porcini | black carrot\u00a0| sweet potato| nuts Suggested pairing:\u00a0The Vinum Cerasuolo d&#8217;Abruzzo DOP Preparation time: 25 minutes Ingredients (for 4 persons): For bluefin\u00a0tuna burgers: Bluefin\u00a0tuna (400 gr) Spirulina powder\u00a0(50 gr) Porcini\u00a0(200 gr) Chopped nuts (20 gr) EVO Salt Black pepper Red garlic\u00a0(1 clove) For black carrots and sweet potato sauce: Black carrots [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":260,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[18],"tags":[33,31,20,32],"class_list":["post-255","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-bluefin-tuna","tag-cerasuolo","tag-gourmet","tag-porcini"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thevinum.com\/en\/wp-json\/wp\/v2\/posts\/255"}],"collection":[{"href":"https:\/\/thevinum.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thevinum.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thevinum.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thevinum.com\/en\/wp-json\/wp\/v2\/comments?post=255"}],"version-history":[{"count":8,"href":"https:\/\/thevinum.com\/en\/wp-json\/wp\/v2\/posts\/255\/revisions"}],"predecessor-version":[{"id":264,"href":"https:\/\/thevinum.com\/en\/wp-json\/wp\/v2\/posts\/255\/revisions\/264"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thevinum.com\/en\/wp-json\/wp\/v2\/media\/260"}],"wp:attachment":[{"href":"https:\/\/thevinum.com\/en\/wp-json\/wp\/v2\/media?parent=255"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thevinum.com\/en\/wp-json\/wp\/v2\/categories?post=255"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thevinum.com\/en\/wp-json\/wp\/v2\/tags?post=255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}