Atún a la plancha con puré de batata

Hey everyone, it's Louise, welcome to my recipe site. Today, we're going to make a special dish, Atún a la plancha con puré de batata. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Atún a la plancha con puré de batata is one of the most well liked of recent trending foods on earth. It's easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Atún a la plancha con puré de batata is something which I have loved my entire life.

Many things affect the quality of taste from Atún a la plancha con puré de batata, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Atún a la plancha con puré de batata delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Atún a la plancha con puré de batata is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Atún a la plancha con puré de batata estimated approx 55 minutos.

To begin with this particular recipe, we must prepare a few ingredients. You can have Atún a la plancha con puré de batata using 14 ingredients and 4 steps. Here is how you can achieve it.

#mirecetario

Ingredients and spices that need to be Make ready to make Atún a la plancha con puré de batata:

1. 400 gr Atún fresco
2. 6 Espárragos trigueros
3. 1 Batata grande
4. 3 Ñoras
5. 2-3 Dientes ajo
6. Comino
7. Nata
8. 30 gr Mantequilla
9. Aceitunas verdes o negras (una lata)
10. Pimentón
11. Orégano
12. Vinagre
13. Sal
14. Aceite de oliva virgen extra

Steps to make to make Atún a la plancha con puré de batata

1. Ponemos a deshidratar las aceitunas negras o verdes en el microondas para que se sequen, cuando estén las trituramos en la Thermomix, para formar el polvo de aceitunas.
   Cocinamos la batata y la pelamos para hacer un puré con un poco de mantequilla y un chorrito de nata.
2. Elaboramos un mojo con las ñoras (puestas a hidratar en agua caliente y a la que sacaremos la carne), los ajos, el comino, el pimentón, el orégano, el aceite, la sal y el vinagre. Una vez hecho lo pasaremos a un cazo para hervirlo poniéndole un poquito de agua y perejil picado para luego salsear el atún. Marcamos los espárragos en una sartén.
3. Cortamos filetes de atún, se hacen a la plancha sin pasarlos demasiado para que no queden muy secos.
   Presentación: colocamos en el fondo del plato el puré de batata y encima el filete de atún partido a la mitad, los espárragos y salsearemos con el mojo hervido y terminamos con el polvo de aceitunas.
4. Otra presentación puede ser en forma de milhojas: cortando ruedas no demasiado gruesas de batata y filetes de atún delgados para ir superponiendo capas de batata y atún, le ponemos los espárragos, salseamos con mojo y el polvo de aceituna.

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