{"id":3820,"date":"2026-07-26T11:58:08","date_gmt":"2026-07-26T11:58:08","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/tonno-alla-griglia-con-bietole-e-patate\/"},"modified":"2026-07-26T11:58:08","modified_gmt":"2026-07-26T11:58:08","slug":"tonno-alla-griglia-con-bietole-e-patate","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/tonno-alla-griglia-con-bietole-e-patate\/","title":{"rendered":"Tonno alla griglia con bietole e patate"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.4 \u2014 scoped to this recipe section. *\/\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes{\n  --gj-bg:#f5f2eb;\n  --gj-surface:#fffdfa;\n  --gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;\n  --gj-ink-soft:#414a46;\n  --gj-muted:#656c68;\n  --gj-gold:#8f6318;\n  --gj-gold-deep:#7d4f13;\n  --gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;\n  --gj-night-deep:#18211f;\n  --gj-line:rgba(36,49,46,.12);\n  --gj-line-strong:rgba(36,49,46,.2);\n  --gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;\n  --gj-sans:\"Barlow\",\"Avenir Next\",\"Segoe UI\",Helvetica,Arial,sans-serif;\n  --gj-ease:cubic-bezier(.2,.7,.2,1);\n  position:relative;\n  isolation:isolate;\n  box-sizing:border-box;\n  width:min(1040px,calc(100% - 24px));\n  margin:clamp(12px,2.5vw,30px) auto;\n  padding:clamp(30px,4vw,50px) clamp(18px,4vw,46px) clamp(38px,4.5vw,56px);\n  overflow:hidden;\n  border:1px solid var(--gj-line);\n  border-radius:20px;\n  background:\n    radial-gradient(circle at 4% 0%,rgba(143,99,24,.08),transparent 24rem),\n    var(--gj-bg);\n  box-shadow:0 18px 52px rgba(36,49,46,.085);\n  color:var(--gj-ink);\n  font-family:var(--gj-sans);\n  font-size:16px;\n  font-weight:400;\n  line-height:1.64;\n  text-rendering:optimizeLegibility;\n  -webkit-font-smoothing:antialiased;\n  content-visibility:auto;\n  contain-intrinsic-size:3800px;\n}\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes *,\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes *::before,\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes *::after{box-sizing:border-box}\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd){margin:0;padding:0}\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes :where(img){max-width:100%}\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-serif{font-family:var(--gj-serif);font-style:italic;font-weight:400}\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes ::selection{background:var(--gj-gold-soft);color:var(--gj-night-deep)}\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes :where(a){color:var(--gj-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.16em}\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes :where(a:focus-visible){outline:3px solid rgba(143,99,24,.28);outline-offset:3px;border-radius:4px}\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes:lang(ar) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes:lang(zh-Hans) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes:lang(ja) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes:lang(ko) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote){font-style:normal}\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes:lang(ar) :where(.gj-title,.gj-title-accent,.gj-sec h3,.gj-rail h3,.gj-eyebrow,.gj-rail-kicker,.gj-stage,.gj-close-kicker,.gj-fact dt,.gj-nutri-row dt){letter-spacing:0;text-transform:none}\n\n\/* Header *\/\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-masthead{max-width:880px;margin-bottom:clamp(22px,3vw,30px)}\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-eyebrow{display:flex;align-items:center;gap:9px;margin-bottom:12px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:700;letter-spacing:.18em;line-height:1.4;text-transform:uppercase}\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-eyebrow::before{content:\"\";width:26px;height:1px;flex:0 0 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ul{list-style:none}\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-ing-group li{position:relative;padding:10px 20px;padding-inline-start:36px;border-top:1px solid var(--gj-line);color:var(--gj-ink-soft);font-size:14px;line-height:1.48}\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-ing-group li::before{content:\"\";position:absolute;top:1.27em;inset-inline-start:20px;width:5px;height:5px;border:1px solid var(--gj-gold);transform:rotate(45deg)}\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-ing-group li strong{color:var(--gj-ink);font-weight:650}\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-ing-group li em{display:block;margin-top:2px;color:var(--gj-muted);font-size:12.5px;font-style:normal;line-height:1.45}\n#recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-ing-note{position:relative;padding:16px 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.gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-fact,\n  #recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-nutri-row>div,\n  #recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-ing-group,\n  #recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-info-card,\n  #recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-steps>li,\n  #recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-pull,\n  #recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-rail,\n  #recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-close{break-inside:avoid;box-shadow:none}\n  #recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-rail{background:#fff;color:#000;border:1px solid #999}\n  #recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-rail *{color:#111!important}\n  #recipe-it-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;letter-spacing:.05em}\n}\n<\/style>\n\n<section id=\"recipe-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\" lang=\"it\" dir=\"ltr\" aria-labelledby=\"recipe-title-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Cucina croata \u00b7 Pesce alla griglia \u00b7 Ricetta<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n      <span class=\"gj-title-main\"><b>Tonno dalmata alla griglia<\/b> con bietole e patate<\/span>\n      <span class=\"gj-title-accent gj-serif\">e olio profumato all\u2019aglio<\/span>\n    <\/h2>\n    <p class=\"gj-sub\">Tranci spessi di tonno grigliati su calore vivo e serviti con bietole e patate condite con olio, aglio e prezzemolo, in un piatto essenziale della costa.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informazioni essenziali sulla ricetta\">\n      <li>Categoria: <strong>Piatto principale<\/strong><\/li>\n      <li>Cucina: <strong>Croata<\/strong><\/li>\n      <li>Metodo: <strong>Grigliatura e lessatura<\/strong><\/li>\n      <li>Difficolt\u00e0: <strong>Media<\/strong><\/li>\n    <\/ul>\n  <\/header>\n\n  <dl class=\"gj-facts\" aria-label=\"Tempi, quantit\u00e0 e calorie\">\n    <div class=\"gj-fact\"><dt>Porzioni<\/dt><dd>4 porzioni<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Preparazione<\/dt><dd>25 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Cottura<\/dt><dd>30 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Riposo<\/dt><dd>5 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Totale<\/dt><dd>1 h<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Per porzione<\/dt><dd>\u2248 635 kcal<\/dd><\/div>\n  <\/dl>\n\n  <figure class=\"gj-hero\">\n    <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=\"Piatto di tonno alla griglia con bietole e patate davanti a una finestra sul mare\" width=\"1000\" height=\"562\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Trancio di tonno alla griglia con il contorno dalmata di bietole e patate.<\/figcaption>\n  <\/figure>\n\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span>\n      <h3 id=\"recipe-origin-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Contesto, gusto e tecnica<\/h3>\n    <\/div>\n    <div class=\"gj-intro-grid\">\n        <div class=\"gj-copy-col\">\n          <p class=\"gj-dropcap\">Sulla costa dalmata, un pesce grigliato viene spesso accompagnato da blitva s krumpirom, un contorno di bietole e patate condito con olio d\u2019oliva e aglio. In questa versione il pesce \u00e8 un trancio spesso di tonno, capace di formare una crosta marcata sulla griglia senza rompersi. Il piatto \u00e8 costruito su due consistenze: la superficie asciutta e leggermente affumicata del tonno e il contorno morbido, umido e vegetale. Non servono salse dense. L\u2019olio all\u2019aglio lega i componenti, mentre il prezzemolo e poca scorza di limone portano freschezza senza trasformare il sapore del pesce. La semplicit\u00e0 apparente richiede per\u00f2 un coordinamento preciso dei tempi, perch\u00e9 il tonno non deve attendere a lungo dopo la cottura.<\/p>\n          <blockquote class=\"gj-pull\">La griglia crea la crosta; il termometro decide la cottura. Affidarsi soltanto al colore espone il tonno a un calore eccessivo.<\/blockquote>\n          <p>Le patate partono da acqua fredda salata e vengono cotte finch\u00e9 un coltello entra con poca resistenza, ma i pezzi mantengono ancora gli spigoli. Le bietole vengono aggiunte soltanto verso la fine: i gambi pi\u00f9 spessi precedono le foglie, cos\u00ec tutto raggiunge la stessa tenerezza. Scolare bene \u00e8 importante. Acqua in eccesso diluisce l\u2019olio e produce un contorno acquoso; allo stesso tempo, schiacciare troppo le patate crea una massa compatta. La miscela viene condita ancora calda con aglio ammorbidito nell\u2019olio. Parte delle patate pu\u00f2 rompersi leggermente e assorbire il condimento, mentre il resto rimane a pezzi riconoscibili. Il risultato deve essere lucido e succoso, non fritto.<\/p>\n          <p>Il tonno richiede tranci uniformi, spessi circa tre centimetri e asciugati con cura. L\u2019umidit\u00e0 superficiale ostacola la rosolatura e favorisce l\u2019adesione alla griglia. Il pesce viene unto, non immerso in una marinata acida: il limone prolungato modifica la superficie e pu\u00f2 renderla farinosa. La griglia deve essere molto calda, pulita e leggermente unta. Dopo aver posato il trancio, non viene mosso finch\u00e9 non si stacca quasi da solo. Una rotazione di novanta gradi pu\u00f2 creare segni incrociati, ma non \u00e8 necessaria per il sapore. Il tempo dipende dallo spessore; il termometro inserito lateralmente nel centro elimina l\u2019incertezza.<\/p>\n        <\/div>\n        <div class=\"gj-copy-col\">\n          <p>Per una preparazione domestica prudente, il centro raggiunge almeno 63 \u00b0C e riposa cinque minuti. Il calore residuo completa la cottura e redistribuisce i succhi. Tonno destinato a essere servito meno cotto richiede materia prima specificamente idonea al consumo crudo e una gestione concordata con un fornitore affidabile; questa ricetta non presume tale condizione. Il trancio viene affettato soltanto dopo il riposo oppure servito intero, come nell\u2019immagine. Il contorno deve essere gi\u00e0 pronto e caldo quando il pesce lascia la griglia. Un ultimo filo di olio all\u2019aglio viene distribuito sul piatto, non versato in quantit\u00e0 tale da coprire la crosta. La riuscita si riconosce da una superficie ben segnata, una polpa ancora umida e bietole senza acqua sul fondo.<\/p>\n          <p>Anche la direzione delle fibre merita attenzione. Se il trancio viene affettato, il coltello deve attraversare le linee della polpa e non seguirle, cos\u00ec ogni fetta risulta pi\u00f9 tenera al morso. Tuttavia, il taglio non \u00e8 obbligatorio: servire il trancio intero riduce la perdita di calore e mantiene la crosta pi\u00f9 asciutta. In entrambi i casi, il piatto viene composto senza attese. Bietole e patate possono sostare coperte per pochi minuti; il tonno, una volta riposato, deve arrivare subito a tavola.<\/p>\n        <\/div>\n    <\/div>\n  <\/section>\n\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n    <div class=\"gj-rail-head\">\n      <div>\n        <p class=\"gj-rail-kicker\">Dalla preparazione al servizio<\/p>\n        <h3 id=\"recipe-timeline-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Ritmo della ricetta<\/h3>\n      <\/div>\n      <p class=\"gj-rail-total\">Tempo complessivo: 1 h<\/p>\n    <\/div>\n    <ol class=\"gj-rail-track\">\n      <li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Patate in acqua fredda e preparazione delle bietole.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT20M\">0:20<\/time><span>Verdure scolate e condite con olio all\u2019aglio.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT35M\">0:35<\/time><span>Griglia molto calda e tranci asciutti sul primo lato.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT1H\">1:00<\/time><span>Tonno a 63 \u00b0C, riposo completato e piatto assemblato.<\/span><\/li>\n    <\/ol>\n    <p class=\"gj-rail-sum\"><strong>Ricetta in breve.<\/strong> Patate e gambi di bietola cuociono in acqua salata, mentre le foglie entrano negli ultimi minuti. Dopo un\u2019accurata scolatura, il contorno viene condito caldo con olio in cui l\u2019aglio \u00e8 stato appena ammorbidito. I tranci di tonno, asciutti e unti leggermente, cuociono su una griglia molto calda senza essere spostati troppo presto. Vengono girati una sola volta e raggiungono almeno 63 \u00b0C al centro, poi riposano per cinque minuti. Il piatto si completa con prezzemolo, poca scorza di limone e il condimento delle bietole. La ricetta produce quattro porzioni complete e richiede circa un\u2019ora, compreso il riposo. Il contorno deve essere pronto prima che il tonno venga tolto dalla griglia.<\/p>\n  <\/aside>\n\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span>\n      <h3 id=\"recipe-ingredients-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Ingredienti<\/h3>\n    <\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-col\">\n        <section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n          <h4 id=\"recipe-ing-1-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Per tonno e condimento<\/h4>\n          <ul>\n            <li><strong>4 tranci di tonno da 200 g ciascuno<\/strong><em>Spessi circa 3 cm e ben asciutti.<\/em><\/li>\n            <li><strong>45 ml di olio extravergine di oliva<\/strong><em>Per ungere pesce e griglia.<\/em><\/li>\n            <li><strong>1 cucchiaino di sale fino<\/strong><em>Diviso tra i quattro tranci.<\/em><\/li>\n            <li><strong>1\/2 cucchiaino di pepe nero macinato<\/strong><em>Aggiunto appena prima della griglia.<\/em><\/li>\n            <li><strong>1 limone non trattato<\/strong><em>Solo scorza fine e spicchi per il servizio.<\/em><\/li>\n            <li><strong>15 g di prezzemolo fresco, tritato<\/strong><em>Per la finitura.<\/em><\/li>\n          <\/ul>\n        <\/section>\n      <\/div>\n      <div class=\"gj-ing-col\">\n        <section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n          <h4 id=\"recipe-ing-2-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Per bietole e patate<\/h4>\n          <ul>\n            <li><strong>800 g di patate a pasta gialla<\/strong><em>Pelate e tagliate in pezzi di 4 cm.<\/em><\/li>\n            <li><strong>600 g di bietole<\/strong><em>Gambi e foglie separati e lavati.<\/em><\/li>\n            <li><strong>60 ml di olio extravergine di oliva<\/strong><em>Per il condimento caldo.<\/em><\/li>\n            <li><strong>4 spicchi d\u2019aglio, affettati sottilmente<\/strong><em>Ammorbiditi senza dorare.<\/em><\/li>\n            <li><strong>1 cucchiaino di sale fino<\/strong><em>Per l\u2019acqua e la regolazione finale.<\/em><\/li>\n            <li><strong>1\/4 cucchiaino di pepe nero macinato<\/strong><em>Per il contorno.<\/em><\/li>\n          <\/ul>\n        <\/section>\n        <aside class=\"gj-ing-note\">\n          <strong>Allergeni e sostituzioni.<\/strong> La ricetta contiene pesce. Le sostituzioni proposte nella sezione pratica devono rispettare la stessa funzione tecnica dell\u2019ingrediente originale.\n        <\/aside>\n      <\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span>\n      <h3 id=\"recipe-method-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Preparazione passo per passo<\/h3>\n    <\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Bietole e patate<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Avviare le patate<\/p><p class=\"gj-step-x\">Mettere le patate in una pentola, coprirle con acqua fredda e aggiungere met\u00e0 del sale. Portare a leggero bollore e cuocere per 12 minuti.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Aggiungere le bietole in ordine<\/p><p class=\"gj-step-x\">Unire i gambi tagliati e cuocere per 4 minuti, poi aggiungere le foglie e proseguire per 3\u20134 minuti. Patate e gambi devono essere teneri ma ancora riconoscibili.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Scolare accuratamente<\/p><p class=\"gj-step-x\">Trasferire patate e bietole in un colapasta e lasciarle sgocciolare per 3 minuti. Premere appena le foglie, senza schiacciare le patate.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Preparare l\u2019olio all\u2019aglio<\/p><p class=\"gj-step-x\">Scaldare i 60 ml di olio a fuoco basso con l\u2019aglio per 2 minuti, senza dorarlo. Aggiungere bietole e patate, condire con sale e pepe e mescolare delicatamente per 2 minuti.<\/p><\/div><\/li>\n    <\/ol>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Griglia e servizio<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Scaldare e ungere la griglia<\/p><p class=\"gj-step-x\">Portare una piastra o griglia a calore alto per almeno 5 minuti. Pulire e ungere leggermente la superficie.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Condire i tranci<\/p><p class=\"gj-step-x\">Spennellare il tonno con 45 ml di olio, salare e pepare su entrambi i lati. Non aggiungere il limone prima della cottura.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Grigliare il primo lato<\/p><p class=\"gj-step-x\">Posare i tranci sulla griglia e cuocere senza muoverli per 4\u20135 minuti, finch\u00e9 si staccano facilmente e mostrano una crosta marcata.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Girare e completare la cottura<\/p><p class=\"gj-step-x\">Girare una sola volta e cuocere per altri 3\u20135 minuti, secondo lo spessore, finch\u00e9 il centro raggiunge almeno 63 \u00b0C.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Lasciare riposare e impiattare<\/p><p class=\"gj-step-x\">Trasferire il tonno su un piatto caldo e lasciarlo riposare per 5 minuti. Servire con bietole e patate, prezzemolo, scorza di limone e spicchi a parte.<\/p><\/div><\/li>\n    <\/ol>\n  <\/section>\n\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span>\n      <h3 id=\"recipe-practical-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Servizio, conservazione e varianti<\/h3>\n    <\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\">\n        <h4>Servizio e abbinamenti<\/h4>\n        <p>Il tonno pu\u00f2 essere servito intero o affettato dopo il riposo. Bietole e patate occupano circa met\u00e0 del piatto; limone e altro olio restano discreti. Un vino bianco minerale o un rosato secco accompagna bene la grigliatura.<\/p>\n      <\/section>\n      <section class=\"gj-info-card\">\n        <h4>Conservazione e riscaldamento<\/h4>\n        <p>Il tonno cotto si conserva in frigorifero per 1 giorno e si consuma freddo o appena intiepidito, perch\u00e9 un nuovo calore intenso lo asciuga. Bietole e patate si conservano per 2 giorni e si riscaldano in padella con un cucchiaio d\u2019acqua fino a essere ben calde.<\/p>\n      <\/section>\n      <section class=\"gj-info-card\">\n        <h4>Quattro varianti praticabili<\/h4>\n        <ul>\n          <li>Sostituire il tonno con pesce spada in tranci dello stesso spessore, mantenendo il controllo a 63 \u00b0C.<\/li>\n          <li>Usare cavolo nero tenero al posto delle bietole, prolungando di qualche minuto la cottura dei gambi.<\/li>\n          <li>Aggiungere un cucchiaio di capperi dissalati al contorno dopo la scolatura.<\/li>\n          <li>Cuocere il tonno su una piastra in ghisa quando non \u00e8 disponibile una griglia esterna.<\/li>\n        <\/ul>\n      <\/section>\n      <section class=\"gj-info-card\">\n        <h4>Tre osservazioni di cucina<\/h4>\n        <ol>\n          <li>Asciugare il tonno \u00e8 essenziale per ottenere una superficie ben marcata.<\/li>\n          <li>Le foglie di bietola entrano dopo i gambi per evitare una consistenza sfatta.<\/li>\n          <li>Il riposo di cinque minuti evita che i succhi fuoriescano appena il trancio viene tagliato.<\/li>\n        <\/ol>\n      <\/section>\n      <section class=\"gj-info-card gj-info-card--wide\">\n        <h4>Attrezzatura necessaria<\/h4>\n        <ul>\n          <li>Griglia o piastra in ghisa<\/li>\n          <li>Pentola capiente<\/li>\n          <li>Colapasta<\/li>\n          <li>Pinze da cucina<\/li>\n          <li>Termometro a lettura rapida<\/li>\n        <\/ul>\n      <\/section>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span>\n      <h3 id=\"recipe-nutrition-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Valori nutrizionali per porzione<\/h3>\n    <\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Calorie<\/dt><dd>\u2248 635 kcal<\/dd><\/div>\n      <div><dt>Carboidrati<\/dt><dd>\u2248 37 g<\/dd><\/div>\n      <div><dt>Proteine<\/dt><dd>\u2248 62 g<\/dd><\/div>\n      <div><dt>Grassi<\/dt><dd>\u2248 25 g<\/dd><\/div>\n      <div><dt>Fibre<\/dt><dd>\u2248 7 g<\/dd><\/div>\n      <div><dt>Sodio<\/dt><dd>\u2248 500 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Porzione:<\/strong> 1 trancio con bietole e patate. <strong>Allergeni principali:<\/strong> pesce. I valori sono una stima approssimativa basata su riferimenti standard; il risultato reale varia secondo marche, rifilatura, assorbimento e dimensione delle porzioni.<\/p>\n  <\/section>\n\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Nota finale<\/p>\n    <p class=\"gj-close-quote\">Crosta decisa sul tonno e contorno morbido, con l\u2019olio all\u2019aglio come unico legame.<\/p>\n    <p class=\"gj-close-copy\">Il piatto funziona quando i due componenti arrivano insieme: verdure ben scolate e pesce appena riposato. La precisione evita sia il tonno asciutto sia un contorno acquoso.<\/p>\n  <\/footer>\n<\/section>\n\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Tonno dalmata alla griglia con bietole e patate e olio profumato all\u2019aglio\",\n  \"description\": \"Tranci spessi di tonno grigliati su calore vivo e serviti con bietole e patate condite con olio, aglio e prezzemolo, in un piatto essenziale della costa.\",\n  \"inLanguage\": \"it\",\n  \"image\": [\n    \"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-2.webp\",\n    \"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-1.webp\",\n    \"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\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Cucina croata\",\n  \"recipeCategory\": \"Piatto principale\",\n  \"cookingMethod\": \"Grigliatura e lessatura\",\n  \"keywords\": \"tonno alla griglia con bietole e patate, tonno alla dalmata, blitva s krumpirom, trancio di tonno alla griglia, bietole e patate all\u2019aglio\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT30M\",\n  \"totalTime\": \"PT1H\",\n  \"recipeYield\": \"4 porzioni\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"635 kcal\",\n    \"carbohydrateContent\": \"37 g\",\n    \"proteinContent\": \"62 g\",\n    \"fatContent\": \"25 g\",\n    \"fiberContent\": \"7 g\",\n    \"sodiumContent\": \"500 mg\",\n    \"servingSize\": \"1 trancio con bietole e patate\"\n  },\n  \"recipeIngredient\": [\n    \"4 tranci di tonno da 200 g ciascuno\",\n    \"45 ml di olio extravergine di oliva\",\n    \"1 cucchiaino di sale fino\",\n    \"1\/2 cucchiaino di pepe nero macinato\",\n    \"1 limone non trattato\",\n    \"15 g di prezzemolo fresco, tritato\",\n    \"800 g di patate a pasta gialla\",\n    \"600 g di bietole\",\n    \"60 ml di olio extravergine di oliva\",\n    \"4 spicchi d\u2019aglio, affettati sottilmente\",\n    \"1 cucchiaino di sale fino\",\n    \"1\/4 cucchiaino di pepe nero macinato\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Bietole e patate\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Avviare le patate\",\n          \"text\": \"Mettere le patate in una pentola, coprirle con acqua fredda e aggiungere met\u00e0 del sale. 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