{"id":3845,"date":"2026-07-26T11:56:07","date_gmt":"2026-07-26T11:56:07","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/atun-a-la-parrilla-dalmata\/"},"modified":"2026-07-26T11:56:07","modified_gmt":"2026-07-26T11:56:07","slug":"atun-a-la-parrilla-dalmata","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/atun-a-la-parrilla-dalmata\/","title":{"rendered":"At\u00fan a la parrilla d\u00e1lmata"},"content":{"rendered":"\n<style>\n#recipe-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes{--bg:#f5f2eb;--surface:#fffdfa;--soft:#f8f4ec;--ink:#1d2421;--ink2:#414a46;--muted:#656c68;--gold:#8f6318;--gold2:#7d4f13;--goldsoft:#efe2c8;--night:#24312e;--night2:#18211f;--line:rgba(36,49,46,.13);--serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;--sans:\"Barlow\",\"Avenir Next\",\"Segoe 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.gj-ing-grid,#recipe-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-info-grid,#recipe-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-fact,#recipe-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-nutri-row>div,#recipe-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-ing-group,#recipe-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-info-card,#recipe-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-steps>li,#recipe-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-pull,#recipe-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-rail,#recipe-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-close{break-inside:avoid;box-shadow:none}#recipe-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-rail *{color:#111!important}#recipe-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt}}\n<\/style>\n<section id=\"recipe-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n<header class=\"gj-masthead\"><p class=\"gj-eyebrow\">Cocina croata \u00b7 Plato principal \u00b7 Receta<\/p>\n<h2 class=\"gj-title\" id=\"recipe-title-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\"><span class=\"gj-title-main\"><b>At\u00fan a la parrilla d\u00e1lmata<\/b> con acelgas<\/span><span class=\"gj-title-accent gj-serif\"> y patatas al ajo<\/span><\/h2>\n<p class=\"gj-sub\">Filetes gruesos de at\u00fan marcados a la parrilla y servidos con acelgas, patatas cocidas, ajo y aceite de oliva.<\/p>\n<ul class=\"gj-meta\" aria-label=\"Informaci\u00f3n b\u00e1sica de la receta\"><li>Categor\u00eda: <strong>Plato principal<\/strong><\/li><li>Cocina: <strong>Cocina croata<\/strong><\/li><li>M\u00e9todo: <strong>Parrilla y cocci\u00f3n<\/strong><\/li><li>Dificultad: <strong>Media<\/strong><\/li><\/ul><\/header>\n<dl class=\"gj-facts\" aria-label=\"Tiempo, cantidad y calor\u00edas\"><div class=\"gj-fact\"><dt>Raciones<\/dt><dd>4 raciones<\/dd><\/div><div class=\"gj-fact\"><dt>Preparaci\u00f3n<\/dt><dd>25 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cocci\u00f3n<\/dt><dd>30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>55 min<\/dd><\/div><div class=\"gj-fact\"><dt>Por raci\u00f3n<\/dt><dd>\u2248 610 kcal<\/dd><\/div><\/dl>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Grilled-Tuna-Steak-with-Swiss-Chard-and-Potatoes-3.webp\" alt=\"Plato de at\u00fan a la parrilla con acelgas y patatas junto a una ventana y una jarra de aceite\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>La superficie del at\u00fan queda marcada y la guarnici\u00f3n combina hojas de acelga con patatas cocidas y ajo.<\/figcaption><\/figure><section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Dos cocciones distintas que deben terminar juntas<\/h3><\/div>\n<div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">El at\u00fan a la parrilla con blitva s krumpirom une una pieza de pescado de cocci\u00f3n muy breve con una guarnici\u00f3n vegetal que necesita m\u00e1s tiempo y una secuencia distinta. La acelga con patata aparece con frecuencia en la mesa adri\u00e1tica junto a pescados enteros, calamares o filetes. Aqu\u00ed sostiene un corte grueso de at\u00fan. La receta funciona cuando la guarnici\u00f3n est\u00e1 terminada antes de que el pescado toque la parrilla, porque el at\u00fan no admite una espera prolongada sin perder jugosidad.<\/p><blockquote class=\"gj-pull\">La guarnici\u00f3n espera al pescado; el pescado no espera a la guarnici\u00f3n.<\/blockquote><p>La elecci\u00f3n del corte es importante. Los filetes deben tener un grosor parecido, alrededor de tres cent\u00edmetros, y una superficie h\u00fameda pero no viscosa. Antes de asarlos se secan bien, se untan con una pel\u00edcula fina de aceite y se sazonan justo antes de entrar al calor. Una marinada larga con lim\u00f3n no resulta conveniente: el \u00e1cido empieza a modificar las prote\u00ednas exteriores y puede producir una franja blanquecina antes de que aparezca el marcado de la parrilla.<\/p><p>Las patatas se cuecen primero, enteras o en trozos grandes, en agua con sal hasta quedar tiernas sin deshacerse. La acelga se separa en tallos y hojas, ya que los tallos necesitan unos minutos adicionales. Despu\u00e9s de escurrir, ambos elementos se mezclan con ajo calentado suavemente en aceite. No se busca fre\u00edr la verdura ni convertir las patatas en pur\u00e9. La cuchara debe romper solo algunos bordes, suficiente para que el almid\u00f3n ligue el aceite y los jugos de la acelga.<\/p><p>La parrilla o plancha se precalienta hasta estar muy caliente. Si el metal no ha acumulado suficiente energ\u00eda, el at\u00fan se pega y libera l\u00edquido en lugar de dorarse. Una vez colocado, se mueve lo m\u00ednimo. El tiempo depende del grosor y de la temperatura inicial del pescado; por eso un term\u00f3metro ofrece m\u00e1s precisi\u00f3n que una cifra r\u00edgida. Para un servicio general seguro, el centro alcanza 63 \u00b0C. Las personas que prefieran un interior menos hecho deben utilizar pescado apto para consumo poco cocinado y seguir las recomendaciones sanitarias locales.<\/p><\/div><div class=\"gj-copy-col\"><p>Al retirar el at\u00fan, un reposo de tres minutos estabiliza los jugos, aunque no corrige una cocci\u00f3n excesiva. La carne debe separarse en l\u00e1minas h\u00famedas, sin una textura algodonosa. El lim\u00f3n se a\u00f1ade despu\u00e9s, en una cantidad peque\u00f1a, para aportar acidez sin endurecer la superficie durante la parrilla. El perejil y un hilo de aceite completan el plato. La imagen muestra un centro rosado; la receta ofrece la referencia de 63 \u00b0C como punto seguro para la mayor\u00eda de comensales.<\/p><p>La guarnici\u00f3n no necesita una salsa aparte. El aceite con ajo, el agua retenida por la acelga y el almid\u00f3n de la patata forman una cobertura ligera. Si queda acuosa, se mantiene un minuto m\u00e1s a fuego medio; si parece seca, se a\u00f1ade una cucharada del agua de cocci\u00f3n de la patata. La proporci\u00f3n da una porci\u00f3n generosa de verduras y tub\u00e9rculo junto a cada filete, evitando que el pescado sea el \u00fanico componente sustancioso del plato.<\/p><p>El servicio se organiza desde la cazuela hacia la parrilla: primero se mantiene la acelga caliente a fuego m\u00ednimo, luego se asa el at\u00fan y por \u00faltimo se ajusta la guarnici\u00f3n. De esta manera el pescado llega reci\u00e9n hecho y las patatas no se enfr\u00edan. La combinaci\u00f3n conserva un perfil directo de ajo, aceite y hojas verdes, mientras el at\u00fan aporta una textura compacta. El resultado depende menos de aderezos complejos que de controlar agua, temperatura y reposo.<\/p><\/div><\/div>\n<\/section><aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n<div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Patata, acelga y parrilla en ese orden<\/p><h3 id=\"recipe-timeline-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Coordinaci\u00f3n del plato<\/h3><\/div><p class=\"gj-rail-total\">Activo: 55 min \u00b7 Total: 55 min<\/p><\/div>\n<ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Cocer las patatas y preparar tallos y hojas de acelga.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT15M\">0:15<\/time><span>A\u00f1adir la acelga y escurrir sin prensar en exceso.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT30M\">0:30<\/time><span>Ligar la guarnici\u00f3n con ajo y precalentar la parrilla.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT45M\">0:45<\/time><span>Asar el at\u00fan, reposar tres minutos y emplatar.<\/span><\/li><\/ol>\n<p class=\"gj-rail-sum\"><strong>Receta en breve.<\/strong> Las patatas se cuecen hasta quedar tiernas y se reservan parte del agua. Los tallos de acelga entran primero y las hojas despu\u00e9s, de modo que ambos se ablanden sin perder por completo su estructura. Ajo y aceite se calientan suavemente antes de mezclar la verdura y las patatas, rompiendo solo algunos bordes para ligar. Los filetes de at\u00fan se secan, se untan con poco aceite y se asan en una parrilla muy caliente hasta alcanzar el punto elegido; para un servicio general seguro, el centro llega a 63 \u00b0C. Tras tres minutos de reposo, se sirven con lim\u00f3n, perejil y la guarnici\u00f3n caliente.<\/p>\n<\/aside><section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Ingredientes<\/h3><\/div>\n<div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-1-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\"><h4 id=\"recipe-ingredient-group-1-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Para el at\u00fan<\/h4><ul><li><strong>4 filetes de at\u00fan de 180 g cada uno y 3 cm de grosor<\/strong><em>Mantener refrigerados hasta poco antes de cocinar.<\/em><\/li><li><strong>20 ml de aceite de oliva virgen extra<\/strong><em>Para untar los filetes.<\/em><\/li><li><strong>6 g de sal fina<\/strong><\/li><li><strong>1 cucharadita de pimienta negra reci\u00e9n molida<\/strong><\/li><li><strong>15 ml de zumo de lim\u00f3n<\/strong><em>A\u00f1adir despu\u00e9s de la cocci\u00f3n.<\/em><\/li><li><strong>10 g de perejil fresco, picado<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-2-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\"><h4 id=\"recipe-ingredient-group-2-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Para las acelgas y patatas<\/h4><ul><li><strong>800 g de acelgas, lavadas<\/strong><em>Separar tallos y hojas.<\/em><\/li><li><strong>700 g de patatas de cocci\u00f3n, peladas y cortadas en trozos<\/strong><\/li><li><strong>4 dientes de ajo, laminados finos<\/strong><\/li><li><strong>40 ml de aceite de oliva virgen extra<\/strong><\/li><li><strong>6 g de sal fina<\/strong><em>Para el agua y el ajuste final.<\/em><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Al\u00e9rgenos y sustituciones.<\/strong> Contiene pescado. Para personas embarazadas, mayores, inmunodeprimidas o ni\u00f1os peque\u00f1os, el at\u00fan debe cocinarse completamente hasta 63 \u00b0C y utilizarse una especie dentro de las recomendaciones locales sobre mercurio.<\/aside><\/div><\/div>\n<\/section><section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Preparaci\u00f3n paso a paso<\/h3><\/div>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Guarnici\u00f3n de acelga y patata<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Cueza las patatas<\/p><p class=\"gj-step-x\">Coloque las patatas en agua fr\u00eda con parte de la sal, lleve a hervor suave y cueza 12\u201315 minutos, hasta que un cuchillo entre con ligera resistencia.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">A\u00f1ada la acelga por partes<\/p><p class=\"gj-step-x\">Incorpore los tallos y cueza 3 minutos. A\u00f1ada las hojas y contin\u00fae 3\u20134 minutos, hasta que est\u00e9n tiernas pero todav\u00eda verdes.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Escurra y reserve l\u00edquido<\/p><p class=\"gj-step-x\">Escurra patatas y acelga, reservando 100 ml del agua de cocci\u00f3n. No presione las hojas hasta secarlas por completo.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ligue con ajo y aceite<\/p><p class=\"gj-step-x\">Caliente 40 ml de aceite a fuego medio-bajo, cocine el ajo 45 segundos y a\u00f1ada patatas y acelga. Mezcle 3 minutos, rompiendo algunos bordes; agregue agua reservada si hace falta.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Parrilla y servicio<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Precaliente la parrilla<\/p><p class=\"gj-step-x\">Caliente una plancha o parrilla pesada durante al menos 5 minutos, hasta que la superficie est\u00e9 muy caliente.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Seque y sazone el at\u00fan<\/p><p class=\"gj-step-x\">Seque los filetes, \u00fantelos con 20 ml de aceite y sazone con sal y pimienta inmediatamente antes de cocinarlos.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ase por temperatura<\/p><p class=\"gj-step-x\">Cocine sin mover 2\u20134 minutos por lado, seg\u00fan grosor, hasta alcanzar el punto deseado; para un servicio general seguro, el centro debe llegar a 63 \u00b0C.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Repose y termine<\/p><p class=\"gj-step-x\">Traslade el at\u00fan a un plato y repose 3 minutos. A\u00f1ada el zumo de lim\u00f3n y el perejil y sirva con la guarnici\u00f3n caliente.<\/p><\/div><\/li><\/ol>\n<\/section><section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Servicio, conservaci\u00f3n y ajustes pr\u00e1cticos<\/h3><\/div>\n<div class=\"gj-info-grid\">\n<section class=\"gj-info-card\"><h4>Servicio y acompa\u00f1amientos<\/h4><p>Cada plato recibe un filete y una cuarta parte de las acelgas y patatas. Unas hojas amargas o tomates sencillos pueden acompa\u00f1ar, pero no se necesita una salsa cremosa.<\/p><\/section>\n<section class=\"gj-info-card\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>El at\u00fan cocinado se enfr\u00eda antes de 2 horas y se conserva hasta 2 d\u00edas; la guarnici\u00f3n, hasta 3 d\u00edas. Para recalentar, las acelgas y patatas se llevan a temperatura en sart\u00e9n con una cucharada de agua. El at\u00fan se calienta suavemente hasta 74 \u00b0C, aunque perder\u00e1 parte de su jugosidad.<\/p><\/section>\n<section class=\"gj-info-card\"><h4>Cuatro variaciones pr\u00e1cticas<\/h4><ul><li>Sustituir el at\u00fan por pez espada de grosor similar y aplicar la misma referencia de temperatura segura.<\/li><li>A\u00f1adir 100 g de hojas de espinaca al final de la guarnici\u00f3n para un perfil m\u00e1s suave.<\/li><li>Usar patatas peque\u00f1as con piel bien lavada, cortadas por la mitad.<\/li><li>Cambiar el lim\u00f3n por 15 ml de vinagre de vino blanco a\u00f1adido al plato terminado.<\/li><\/ul><\/section>\n<section class=\"gj-info-card\"><h4>Tres observaciones de cocina<\/h4><ol><li>Secar bien el at\u00fan es imprescindible para formar una costra en lugar de vapor.<\/li><li>Los tallos de acelga entran antes que las hojas porque su estructura es m\u00e1s fibrosa.<\/li><li>Un poco de agua de cocci\u00f3n corrige una guarnici\u00f3n seca sin a\u00f1adir m\u00e1s aceite.<\/li><\/ol><\/section>\n<section class=\"gj-info-card gj-info-card--wide\"><h4>Equipo necesario<\/h4><ul><li>Olla grande<\/li><li>Escurridor<\/li><li>Sart\u00e9n para la guarnici\u00f3n<\/li><li>Plancha o parrilla pesada<\/li><li>Term\u00f3metro de lectura instant\u00e1nea<\/li><\/ul><\/section>\n<\/div><\/section><section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-es-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Valores nutricionales por raci\u00f3n<\/h3><\/div>\n<dl class=\"gj-nutri-row\">\n<div><dt>Calor\u00edas<\/dt><dd>\u2248 610 kcal<\/dd><\/div><div><dt>Carbohidratos<\/dt><dd>\u2248 38 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 50 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 28 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 7 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 500 mg<\/dd><\/div>\n<\/dl><p class=\"gj-nutri-cap\"><strong>Porci\u00f3n:<\/strong> 1 filete de at\u00fan con guarnici\u00f3n. <strong>Estimaci\u00f3n:<\/strong> Estimaci\u00f3n por un filete con una cuarta parte de la guarnici\u00f3n y todo el aceite distribuido. El valor cambia seg\u00fan el contenido graso del corte de at\u00fan y la absorci\u00f3n de aceite.<\/p><\/section><footer class=\"gj-close\"><p class=\"gj-close-kicker\">Resultado final<\/p><p class=\"gj-close-quote\">La parrilla aporta la costra; la acelga y la patata aportan el fondo suave y h\u00famedo.<\/p><p class=\"gj-close-copy\">El plato queda equilibrado cuando ninguna parte se cocina a costa de la otra. 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