{"id":1297,"date":"2009-12-23T11:40:33","date_gmt":"2009-12-23T09:40:33","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=1297"},"modified":"2018-10-16T13:43:18","modified_gmt":"2018-10-16T11:43:18","slug":"tapa-templada-de-atun","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/tapa-templada-de-atun\/","title":{"rendered":"Tapa templada de at\u00fan"},"content":{"rendered":"<p>&nbsp;<\/p>\n<figure id=\"attachment_1298\" aria-describedby=\"caption-attachment-1298\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Bolovanes16.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-medium wp-image-1298\" title=\"Bolovanes16\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Bolovanes16-600x398.jpg\" alt=\"Tapa templada de at\u00fan\" width=\"600\" height=\"398\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/Bolovanes16-600x398.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/Bolovanes16.jpg 1024w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><figcaption id=\"caption-attachment-1298\" class=\"wp-caption-text\">Tapa templada de at\u00fan<\/figcaption><\/figure>\n<p><a href=\"https:\/\/eu93.blogspot.com\">Eu<\/a> nos manda desde <strong>Madrid <\/strong>esta receta para preparar un delicioso aperitivo. Tomad nota, porque puede ser un buen candidato para formar parte de los men\u00fas estas Navidades.<!--more--><\/p>\n<h2>Ingredientes:<\/h2>\n<ul>\n<li>6 Vol au Vent<\/li>\n<li>Unos pimientos del piquillo<\/li>\n<li>Una lata de <a href=\"https:\/\/www.serrats.com\/atun-claro.htm\">At\u00fan Claro<\/a> de <a href=\"https:\/\/www.serrats.com\">Conservas Serrats<\/a><\/li>\n<li>Un ajo<\/li>\n<li>Un huevo<\/li>\n<li>El zumo de medio lim\u00f3n<\/li>\n<li>200 gr. de aceite de oliva virgen extra de primera presi\u00f3n en fr\u00edo<\/li>\n<li>Sal<\/li>\n<\/ul>\n<figure id=\"attachment_1302\" aria-describedby=\"caption-attachment-1302\" style=\"width: 592px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Bolovanes011.jpg\"><img decoding=\"async\" class=\"size-medium wp-image-1302\" title=\"Bolovanes01\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Bolovanes011-592x460.jpg\" alt=\"Los ingredientes\" width=\"592\" height=\"460\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/Bolovanes011-592x460.jpg 592w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/Bolovanes011-1024x794.jpg 1024w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/Bolovanes011.jpg 1588w\" sizes=\"(max-width: 592px) 100vw, 592px\" \/><\/a><figcaption id=\"caption-attachment-1302\" class=\"wp-caption-text\">Los ingredientes<\/figcaption><\/figure>\n<h2>Preparaci\u00f3n:<\/h2>\n<ul>\n<li>Hacemos una alionesa espesa para napar los vol-au-vent y hornearlos. <a href=\"https:\/\/eu93.blogspot.com\">Eu<\/a> le llama alionesa porque no es alioli pero se da un aire. Para ello, espachurramos el ajo con el prensa ajos, cascamos el huevo, echamos el zumo de medio lim\u00f3n, la sal, no mucho aceite y lo batimos todo fuerte hasta que quede fuerte de sabor como el alioli.<\/li>\n<\/ul>\n<figure id=\"attachment_1303\" aria-describedby=\"caption-attachment-1303\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Bolovanes05.jpg\"><img decoding=\"async\" class=\"size-medium wp-image-1303\" title=\"Bolovanes05\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Bolovanes05-600x408.jpg\" alt=\"La alionesa\" width=\"600\" height=\"408\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/Bolovanes05-600x408.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/Bolovanes05.jpg 1024w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><figcaption id=\"caption-attachment-1303\" class=\"wp-caption-text\">La alionesa<\/figcaption><\/figure>\n<ul>\n<li>Cortamos el pimiento en tiras y lo ponemos en los vol-au-vant, pero tambi\u00e9n podemos pasarlos por la sart\u00e9n porque quedan mejor y cogen un poquito de temperatura.<\/li>\n<li>Sobre el pimiento colocamos unas lascas de <a href=\"https:\/\/www.serrats.com\/atun-claro.htm\">at\u00fan<\/a> y lo cubrimos con alionesa.<\/li>\n<\/ul>\n<figure id=\"attachment_1304\" aria-describedby=\"caption-attachment-1304\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Bolovanes13.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1304\" title=\"Bolovanes13\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Bolovanes13-600x442.jpg\" alt=\"Paso a paso...\" width=\"600\" height=\"442\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/Bolovanes13-600x442.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/Bolovanes13.jpg 1024w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><figcaption id=\"caption-attachment-1304\" class=\"wp-caption-text\">Paso a paso&#8230;<\/figcaption><\/figure>\n<ul>\n<li>Para terminar, lo metemos al horno hasta que se dore un pel\u00edn por encima.<\/li>\n<\/ul>\n<figure id=\"attachment_1305\" aria-describedby=\"caption-attachment-1305\" style=\"width: 479px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Bolovanes15.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1305\" title=\"Bolovanes15\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Bolovanes15-479x460.jpg\" alt=\"Los vol-au-vant recien sacados del horno\" width=\"479\" height=\"460\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/Bolovanes15-479x460.jpg 479w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/Bolovanes15.jpg 1024w\" sizes=\"(max-width: 479px) 100vw, 479px\" \/><\/a><figcaption id=\"caption-attachment-1305\" class=\"wp-caption-text\">Los vol-au-vant recien sacados del horno<\/figcaption><\/figure>\n<p><strong>\u00a1Gracias, Eu!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Eu nos manda desde Madrid esta receta para preparar un delicioso aperitivo. Tomad nota, porque puede ser un buen candidato para formar parte de los men\u00fas estas Navidades.<\/p>\n","protected":false},"author":2,"featured_media":1298,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7,4],"tags":[61,26,93,27,68,416,252],"class_list":["post-1297","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-atun-claro","category-recetas","tag-ajo","tag-huevo","tag-limon","tag-pimiento","tag-pimientos-del-piquillo","tag-tapa","tag-zumo-de-limon"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tapa templada 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\/tapa-templada-de-atun\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tapa templada de at\u00fan - La Cocina de Serrats\" \/>\n<meta property=\"og:description\" content=\"&nbsp; Eu nos manda desde Madrid esta receta para preparar un delicioso aperitivo. 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