{"id":1259,"date":"2009-12-30T10:28:28","date_gmt":"2009-12-30T09:28:28","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=1259"},"modified":"2019-12-18T19:39:00","modified_gmt":"2019-12-18T18:39:00","slug":"lomo-de-cerdo-con-salsa-de-atun","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/lomo-de-cerdo-con-salsa-de-atun\/","title":{"rendered":"Lomo de cerdo con salsa de at\u00fan"},"content":{"rendered":"<p><strong>Jos\u00e9<\/strong>, autor del blog <a href=\"https:\/\/www.pepekitchen.com\">Pepekitchen<\/a>, nos manda una receta para elaborar su propia versi\u00f3n del vitel ton\u00e9 (en Argentina), vittello tonnato (en Italia) o ternera en salsa de at\u00fan. Jos\u00e9 ha sustituido la ternera por lomo de cerdo, y seg\u00fan nos cuenta, \u00abel resultado y la combinaci\u00f3n de sabores es igualmente bueno y muy apropiado para servir fr\u00edo como entrante de lujo para el men\u00fa de navidad, o caliente como plato principal, si se acompa\u00f1a de unas patatas y verduras hervidas\u00bb.<!--more--><\/p>\n<h2>Ingredientes para 4 personas:<\/h2>\n<ul>\n<li>1 pieza de lomo de cerdo de 1 kg<\/li>\n<li>2 zanahorias<\/li>\n<li>1 cebolla<\/li>\n<li>1 nabo<\/li>\n<li>1 ramillete de perejil<\/li>\n<li>Sal, pimienta, una hoja de laurel y un clavo<\/li>\n<\/ul>\n<p>Para la salsa de at\u00fan:<\/p>\n<ul>\n<li>1 huevo<\/li>\n<li>250 cc de aceite de oliva virgen extra<\/li>\n<li>2 latitas de <a href=\"https:\/\/www.serrats.com\/detalles\/atun_RO215_ol.asp?m=mapa\">at\u00fan claro en aceite <\/a>de <a href=\"https:\/\/www.serrats.com\">Conservas Serrats<\/a><\/li>\n<li>5-6 <a href=\"https:\/\/www.serrats.com\/detalles\/anchoa_OL120_ol.asp?m=envases\">anchoas en aceite de oliva<\/a> de <a href=\"https:\/\/www.serrats.com\">Conservas Serrats<\/a><\/li>\n<li>1 cucharada de aceitunas negras deshuesadas<\/li>\n<li>1 cucharadita de mostaza Dijon suave<\/li>\n<li>1 cucharada de alcaparras (opcional)<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n:<\/h2>\n<ul>\n<li>Cocemos la carne en una pieza junto con las verduras y las hierbas picadas, sal y especias. Cubrimos con agua y dejamos cocer a fuego lento, con la olla tapada, durante una hora o hasta que la carne quede muy tierna. De vez en cuando espumamos. Apartamos la olla del fuego y dejamos enfriar la carne dentro del caldo.<\/li>\n<li>Sacamos la carne y la cortamos en rodajas muy finas con un cuchillo afilado. Colamos el caldo y reservamos parte para hacer la salsa.<\/li>\n<li>Para preparar la salsa, batimos las <a href=\"https:\/\/www.serrats.com\/anchoas-del-cantabrico.htm\">anchoas<\/a>, las aceitunas y el <a href=\"https:\/\/www.serrats.com\/atun-claro.htm\">at\u00fan<\/a> en conserva -con su aceite de la lata- junto con un poco de jugo fr\u00edo de la cocci\u00f3n de la carne, hasta que quede una crema lisa.<\/li>\n<li>Preparamos una mayonesa con el huevo y el aceite, sin sal, y la mezclamos con la pasta de at\u00fan y anchoas y la mostaza. Removemos y aligeramos la salsa con un poco de caldo de cocci\u00f3n de la carne, hasta que quede una salsa no muy espesa.<\/li>\n<li>Colocamos la carne en una fuente, la cubrimos con la salsa y la dejamos enfriar unas horas antes de servir.<\/li>\n<\/ul>\n<figure id=\"attachment_1408\" aria-describedby=\"caption-attachment-1408\" style=\"width: 600px\" class=\"wp-caption alignnone\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-full wp-image-1408\" title=\"Lomo de cerdo con salsa de at\u00fan Serrats\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/lomo-con-salsa-de-atun2.jpg\" alt=\"Presentaci\u00f3n final\" width=\"600\" height=\"402\" \/><figcaption id=\"caption-attachment-1408\" class=\"wp-caption-text\">Presentaci\u00f3n final<\/figcaption><\/figure>\n<p><strong>\u00a1Gracias, Jos\u00e9!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jos\u00e9, autor del blog Pepekitchen, nos manda una receta para elaborar su propia versi\u00f3n del vitel ton\u00e9 (en Argentina), vittello tonnato (en Italia) o ternera en salsa de at\u00fan. Jos\u00e9 ha sustituido la ternera por lomo de cerdo, y seg\u00fan nos cuenta, \u00abel resultado y la combinaci\u00f3n de sabores es igualmente bueno y muy apropiado [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1408,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5,7,4],"tags":[21,273,33,26,302,303,170,146,55],"class_list":["post-1259","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anchoa","category-atun-claro","category-recetas","tag-aceitunas","tag-alcaparras","tag-cebolla","tag-huevo","tag-lomo","tag-mostaza","tag-perejil","tag-pimienta","tag-zanahoria"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Lomo de cerdo con salsa de at\u00fan - La Cocina de Serrats<\/title>\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.serrats.com\/recetas\/lomo-de-cerdo-con-salsa-de-atun\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lomo de cerdo con salsa de at\u00fan - La Cocina de Serrats\" \/>\n<meta property=\"og:description\" content=\"Jos\u00e9, autor del blog Pepekitchen, nos manda una receta para elaborar su propia versi\u00f3n del vitel ton\u00e9 (en Argentina), vittello tonnato (en Italia) o ternera en salsa de at\u00fan. 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