{"id":4931,"date":"2013-01-23T20:19:28","date_gmt":"2013-01-23T20:19:28","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4931"},"modified":"2013-01-23T20:19:28","modified_gmt":"2013-01-23T20:19:28","slug":"ceviche-vom-yello-fin-tuna-mit-rucola-salat-und-gebratener-jakobsmuschel","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/23\/ceviche-vom-yello-fin-tuna-mit-rucola-salat-und-gebratener-jakobsmuschel\/","title":{"rendered":"Ceviche vom Yello Fin Tuna mit Rucola Salat und gebratener Jakobsmuschel"},"content":{"rendered":"

Zutaten<\/strong>
\n2 TL Oliven\u00f6l
\nSchwarzes Meersalz
\nBengalischer Pfeffer aus der M\u00fchle
\n400 g Thunfisch
\n150 g Rucolasalat
\n150 g Jakobsmuschelfleisch (USA trocken)
\nMarinade<\/em>
\n20 ml Sesamoel
\n2 TL Sojasauce
\nEtwas Wasabi
\n1\/2 Zitrone; Saft davon
\n1 Prise Puderzucker
\nRotes Meersalz
\nDressing<\/em>
\n20 ml Olivenoel
\n2 Limonen; Saft davon
\nPfeffer & Salz
\nZucker<\/p>\n

Zubereitung<\/strong>
\nThunfisch mit einem K\u00fcchentuch trocken tupfen und in d\u00fcnne Scheiben schneiden.
\nAus dem Sesam\u00f6l, der Sojasauce, etwas Wasabi, Zitrone, schwarzem Meersalz und dem Puderzucker eine Marinade anr\u00fchren.
\nJacobsmuscheln:<\/em>
\nDas Muschelfleisch trocken tupfen und mit Sesam Oel und etwas Curry Paste gelb \u00fcbernacht marinieren. Kurz vor Anrichten des Salates die Muscheln in \u00d6l anbraten und garen bis sie im Kern noch leicht glasig sind.
\nDessing\/Salat:<\/em>
\nDen Salat waschen, aus dem Oliven\u00f6l, dem Limonensaft und Salz, Pfeffer und Zucker ein Dressing erstellen.
\nAnrichten:<\/em>
\nDen Vorspeisen-Teller mit etwas Marinade bepinseln, mit Salz und Pfeffer aus der M\u00fchle bestreuen. Den d\u00fcnn aufgeschnittenen Thunfisch kreisf\u00f6rmig auf den Teller legen. Den Thunfisch mit etwas Marinade bepinseln, den Salat in der Mitte vom Teller anrichten und mit dem Dressing benetzen. Eventuell mit einer Orchideenbl\u00fcte garnieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 TL Oliven\u00f6l Schwarzes Meersalz Bengalischer Pfeffer aus der M\u00fchle 400 g Thunfisch 150 g Rucolasalat 150 g Jakobsmuschelfleisch (USA trocken) Marinade 20 ml Sesamoel 2 TL Sojasauce Etwas Wasabi 1\/2 Zitrone; Saft davon 1 Prise Puderzucker Rotes Meersalz Dressing 20 ml Olivenoel 2 Limonen; Saft davon Pfeffer & Salz Zucker Zubereitung Thunfisch mit … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[19,6],"tags":[645,161],"class_list":["post-4931","post","type-post","status-publish","format-standard","hentry","category-fisch","category-hauptgerichte","tag-jakobsmuschel","tag-thunfisch","item-wrap"],"yoast_head":"\nCeviche 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November 2012","format":false,"excerpt":"Zutaten 4 Eier 200 g Frische Bohnen 4 Tomaten 1 Zwiebel 100 g Thunfisch 1\/2 Kopfsalat 20 g Schwarze Oliven 5 EL Oliven\u00f6l 2 EL Aceto Balsamico 3 EL Wasser 2 Knoblauchzehen 1\/2 TL Jodsalz 1 TL Oregano 2 Spur Boretsch, gemahlen 2 Spur Zitronenmelisse, gemahlen schwarzer Pfeffer frisch gemahlen\u2026","rel":"","context":"In "Salat"","block_context":{"text":"Salat","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/salat\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4931","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=4931"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4931\/revisions"}],"predecessor-version":[{"id":4932,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4931\/revisions\/4932"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4931"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4931"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4931"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}