{"id":5374,"date":"2015-06-16T18:17:14","date_gmt":"2015-06-16T16:17:14","guid":{"rendered":"https:\/\/www.estudiahosteleria.com\/blog\/?p=5374"},"modified":"2017-10-24T14:55:24","modified_gmt":"2017-10-24T12:55:24","slug":"receta-tartar-de-atun-rojo-marinado-e-higos","status":"publish","type":"post","link":"https:\/\/www.estudiahosteleria.com\/blog\/cocina\/receta-tartar-de-atun-rojo-marinado-e-higos","title":{"rendered":"Receta: Tartar de at\u00fan rojo marinado e higos"},"content":{"rendered":"<p style=\"text-align: justify;\">Con las altas temperaturas nos apetecen platos fr\u00edos y ligeros como esta receta que os dejamos hoy: <em><strong>tartar de at\u00fan rojo marinado e higos.<\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">La pod\u00e9is utilizar tanto como para entrante como para plato principal dependiendo de las cantidades que se pongan o con qu\u00e9 se quiere acompa\u00f1ar.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-5374 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/images.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-1\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/images-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/images-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/images-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/images-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2014\/01\/9538552766_e6949a14ea_z.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-1\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2014\/01\/9538552766_e6949a14ea_z-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2014\/01\/9538552766_e6949a14ea_z-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2014\/01\/9538552766_e6949a14ea_z-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2014\/01\/9538552766_e6949a14ea_z-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>&nbsp;<\/p>\n<p><em><strong>Un\u00a0<\/strong><strong>tartar de at\u00fan es muy f\u00e1cil de hacer<\/strong> <\/em>y <em><strong>seguro que sorprend\u00e9is<\/strong> <\/em>a vuestros comensales.<\/p>\n<p><em><strong>Ingredientes,<\/strong><\/em> para 4 personas:<\/p>\n<ul>\n<li>300 gr de lomo de at\u00fan rojo<\/li>\n<li>60 ml de salsa de soja<\/li>\n<li>20 ml de aceite de s\u00e9samo<\/li>\n<li>40 ml de aceite de oliva suave<\/li>\n<li>10 gr. de jengibre rallado<\/li>\n<li>Jugo de 3 limas<\/li>\n<li>Ralladura de una lima<\/li>\n<li>\u00bd ajo rallado<\/li>\n<li>Cebollino<\/li>\n<li>3 higos<\/li>\n<\/ul>\n<p><em><strong>Preparaci\u00f3n:<\/strong><\/em><\/p>\n<p>Cortamos el at\u00fan y los higos en peque\u00f1os cubos, por separado.<\/p>\n<p>Hacemos la marinada con la soja, aceite de s\u00e9samo, jugo de lima, jengibre, ajo, ralladura de lima y aceite.<\/p>\n<p>Cortamos el cebollino muy finamente picado.<\/p>\n<p>Finalmente mezclaremos la marinada con el at\u00fan y los higos.<\/p>\n<p>Emplatamos seg\u00fan queramos\u00a0presentar el tartar como aperitivo, entrante o plato principal y est\u00e1 listo para comer.<\/p>\n<p>E<em><strong>speramos que os guste esta receta y pod\u00e1is ofrecerla este verano\u00a0en alg\u00fan almuerzo o cena.\u00a0\u00a0<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Os presentamos una receta muy f\u00e1cil de hacer, fresca y sana, ideal para hacer en un almuerzo o cena este verano \u00a1En menos de 20 minutos!<\/p>\n","protected":false},"author":4,"featured_media":5420,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[409],"tags":[87,217],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.11 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Receta: Tartar de at\u00fan rojo marinado e higos<\/title>\n<meta name=\"description\" content=\"Con las altas temperaturas nos apetecen platos fr\u00edos y ligeros como esta receta que os dejamos hoy: tartar de at\u00fan rojo marinado e higos.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.estudiahosteleria.com\/blog\/cocina\/receta-tartar-de-atun-rojo-marinado-e-higos\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receta: 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