{"id":6403,"date":"2023-06-01T08:56:22","date_gmt":"2023-06-01T06:56:22","guid":{"rendered":"https:\/\/pinonsol.com\/sin-categorizar\/cold-lasagna-of-tuna-marinade-with-spicy-salmorejo-and-pine-nutsgastrolava\/"},"modified":"2023-09-23T13:24:45","modified_gmt":"2023-09-23T11:24:45","slug":"cold-lasagna-of-tuna-marinade-with-spicy-salmorejo-and-pine-nutsgastrolava","status":"publish","type":"post","link":"https:\/\/pinonsol.com\/en\/cold-lasagna-of-tuna-marinade-with-spicy-salmorejo-and-pine-nutsgastrolava\/","title":{"rendered":"Cold marinated tuna lasagne with spicy salmorejo and pine nuts
(Gastrolava)"},"content":{"rendered":"\t\t
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Ingredients for the spicy salmorejo:<\/strong><\/p>\n

1kg of pear tomato<\/p>\n

5 g chipotle<\/p>\n

2 g cumin<\/p>\n

100 g sliced bread<\/p>\n

100 g roast pepper<\/p>\n

250 ml Oro de Bail\u00e9n olive oil<\/p>\n

2 g mint<\/p>\n<\/p>\n

Steps:<\/strong><\/p>\n

Make an emulsion with all the above ingredients in a food processor and leave to marinade overnight.<\/p>\n

-For the pine nuts:<\/span><\/p>\n

200 g grated pine cone oil<\/p>\n

100 g Pedrajas pine nuts<\/p>\n<\/p>\n

Vacuum-infuse the oil at 60\u00ba with the green pine cone. Toast the pine nuts in the oven and add to the previous mixture<\/p>\n<\/p>\n

– For the marinated lasagne:<\/span><\/p>\n

1.5 kg carrots<\/p>\n

1 kg onion<\/p>\n

300 g leek<\/p>\n

2 bay leaves<\/p>\n

80 ml sherry vinegar<\/p>\n

1 kg fatty tuna loin<\/p>\n

500 ml Sunflower oil<\/p>\n<\/p>\n

Steps:<\/p>\n

Prepare a traditional marinade and emulsify the tuna and vegetables for the filling placing sheets of lasagne pasta and thin layers of filling in a mould.<\/p>\n<\/p>\n

Presentation: See photo.<\/em><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Make an emulsion with all the above ingredients in a food processor and leave to marinade overnight.<\/p>\n","protected":false},"author":2,"featured_media":6063,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[123],"tags":[],"class_list":["post-6403","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish"],"yoast_head":"\nFish : Cold marinated tuna lasagne with spicy salmorejo and pine nuts<\/title>\n<meta name=\"description\" content=\"Make an emulsion with all the above ingredients in a food processor and leave to marinade overnight.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pinonsol.com\/en\/cold-lasagna-of-tuna-marinade-with-spicy-salmorejo-and-pine-nutsgastrolava\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta 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