{"id":15390,"date":"2024-12-18T15:50:52","date_gmt":"2024-12-18T14:50:52","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=15390"},"modified":"2024-12-19T17:40:54","modified_gmt":"2024-12-19T16:40:54","slug":"tataki-de-thon-au-sesame-grille-radicchio-tardif-marine-et-sauce-a-la-creme-de-potiron-au-thym","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/fr\/gastronomie\/tataki-de-thon-au-sesame-grille-radicchio-tardif-marine-et-sauce-a-la-creme-de-potiron-au-thym\/","title":{"rendered":"Tataki de thon au s\u00e9same grill\u00e9, radicchio tardif marin\u00e9 et sauce \u00e0 la cr\u00e8me de potiron au thym"},"content":{"rendered":"<p>La <strong>cuisine japonaise traditionnelle<\/strong> rencontre les saveurs des <strong>produits de saison typiques de la V\u00e9n\u00e9tie<\/strong>. Ensemble, ils cr\u00e9ent un plat sp\u00e9cial, riche et original, id\u00e9al \u00e9galement pour les d\u00e9jeuners et d\u00eeners de No\u00ebl.<\/p>\n<p>L&rsquo;id\u00e9e est venue de notre <a href=\"https:\/\/blog.termetritone.it\/vita-in-hotel\/conversando-con-massimo-chef-dellhotel-tritone\/\">Chef Massimo<\/a> qui, comme toujours, s&rsquo;appuie sur ses nombreuses ann\u00e9es d&rsquo;exp\u00e9rience pour exprimer toute sa cr\u00e9ativit\u00e9 et cr\u00e9er des plats jamais essay\u00e9s auparavant.<\/p>\n<p>&nbsp;<\/p>\n<p><b>TATAKI DE THON AU S\u00c9SAME GRILL\u00c9, RADICCHIO TARDIF MARIN\u00c9 ET SAUCE \u00c0 LA CR\u00c8ME DE POTIRON AU THYM<\/b><\/p>\n<h4><strong>Ingr\u00e9dients:<\/strong><\/h4>\n<ul>\n<li><span style=\"font-weight: 400;\">400 g de thon<\/span><\/li>\n<li><span style=\"font-weight: 400;\">100 g de s\u00e9same grill\u00e9<\/span><\/li>\n<li><span style=\"font-weight: 400;\">une cuill\u00e8re \u00e0 soupe de moutarde<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Pour la cr\u00e8me de potiron:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">100 g de poireau<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 kg de citrouille<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 branche de thym<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Bouillon de l\u00e9gumes<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Pour le radicchio marin\u00e9:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">500 g de radicchio tardif<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 300 g d&rsquo;eau<\/span><\/li>\n<li><span style=\"font-weight: 400;\">700 g de vinaigre<\/span><\/li>\n<li><span style=\"font-weight: 400;\">30 g de sel<\/span><\/li>\n<li><span style=\"font-weight: 400;\">30\u00a0g de sucre\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\">100 g d&rsquo;huile d&rsquo;olive<\/span><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-15591 size-large\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/12\/8-4-1024x576.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/12\/8-4-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/12\/8-4-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/12\/8-4-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/12\/8-4-1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/12\/8-4-570x321.jpg 570w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/12\/8-4.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>&nbsp;<\/p>\n<h4><strong>Pr\u00e9paration:<\/strong><\/h4>\n<p>\u00c9pluchez le potiron et coupez-le en gros morceaux.<\/p>\n<p>Dans une po\u00eale, faites revenir le poireau avec un filet d&rsquo;huile d&rsquo;olive, versez le bouillon et laissez mijoter une demi-heure. Mixez ensuite jusqu&rsquo;\u00e0 obtention d&rsquo;une cr\u00e8me lisse et mousseuse.<\/p>\n<p>Pendant ce temps, coupez le radicchio en quartiers et faites-le cuire dans un m\u00e9lange d&rsquo;eau, de vinaigre, de sel, d&rsquo;huile et de sucre pendant 2 \u00e0 3 minutes. \u00c9gouttez et laissez refroidir dans l&rsquo;huile.<\/p>\n<p>Coupez le thon en cube, badigeonnez-le l\u00e9g\u00e8rement de moutarde et enduisez-le de s\u00e9same. Faites cuire dans une po\u00eale tr\u00e8s chaude, 3 minutes de chaque c\u00f4t\u00e9.<\/p>\n<p>Coupez le thon et servez encore chaud, accompagn\u00e9 du radicchio marin\u00e9, de la cr\u00e8me de potiron et de quelques brins de thym.<\/p>\n<p>&nbsp;<\/p>\n<p><em>Pour d\u00e9guster ce plat et r\u00e9server votre prochain s\u00e9jour \u00e0 l&rsquo;H\u00f4tel Tritone, vous pouvez nous \u00e9crire<\/em> <a href=\"https:\/\/www.termetritone.it\/it\/richiesta.aspx\"><em>ici<\/em><\/a><em> ou contacter le (+39) 049 8668099<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La cuisine japonaise traditionnelle rencontre les saveurs des produits de saison typiques de la V\u00e9n\u00e9tie. Ensemble, ils cr\u00e9ent un plat sp\u00e9cial, riche et original, id\u00e9al \u00e9galement pour les d\u00e9jeuners et d\u00eeners de No\u00ebl. L&rsquo;id\u00e9e est venue de notre Chef Massimo qui, comme toujours, s&rsquo;appuie sur ses nombreuses ann\u00e9es d&rsquo;exp\u00e9rience pour exprimer toute sa cr\u00e9ativit\u00e9 et&hellip;<\/p>\n","protected":false},"author":2,"featured_media":15529,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[31],"tags":[],"class_list":["post-15390","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tataki de thon au s\u00e9same grill\u00e9, radicchio tardif marin\u00e9 et sauce \u00e0 la cr\u00e8me de potiron au thym - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"La cuisine japonaise traditionnelle rencontre les saveurs des produits de saison typiques de la V\u00e9n\u00e9tie. 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