{"id":4220,"date":"2026-07-26T11:51:47","date_gmt":"2026-07-26T11:51:47","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/dalmatinski-tuna-stek-sa-blitvom\/"},"modified":"2026-07-26T11:51:47","modified_gmt":"2026-07-26T11:51:47","slug":"dalmatinski-tuna-stek-sa-blitvom","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/dalmatinski-tuna-stek-sa-blitvom\/","title":{"rendered":"Dalmatinski tuna stek sa blitvom"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout \u2014 fully scoped to this recipe section. *\/\n#recipe-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;--gj-ink-soft:#414a46;--gj-muted:#656c68;\n  --gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;--gj-night-deep:#18211f;\n  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.gj-stage,#recipe-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-steps>li::before{color:#000}\n  #recipe-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-facts,#recipe-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-nutri-row,#recipe-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-ing-grid,#recipe-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-info-grid,#recipe-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-fact,#recipe-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-nutri-row>div,#recipe-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-ing-group,#recipe-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-info-card,#recipe-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-steps>li,#recipe-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-pull,#recipe-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-rail,#recipe-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-close{break-inside:avoid;box-shadow:none}\n  #recipe-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-rail{background:#fff;color:#000;border:1px solid #999}\n  #recipe-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes .gj-rail *{color:#111!important}\n  #recipe-sr-latn-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-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Hrvatska kuhinja \u00b7 Glavno jelo \u00b7 Recept<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n      <span class=\"gj-title-main\"><b>Tuna stek na gradelama<\/b> sa blitvom i krompirom<\/span>\n      <span class=\"gj-title-accent gj-serif\">u prelivu od maslinovog ulja<\/span>\n    <\/h2>\n    <p class=\"gj-sub\">Debeo tuna stek sa izra\u017eenim tragovima grila, poslu\u017een uz blitvu i kuvani krompir povezane belim lukom, per\u0161unom, limunom i maslinovim uljem.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Osnovne informacije o receptu\">\n      <li>Kategorija: <strong>Glavno jelo<\/strong><\/li>\n      <li>Kuhinja: <strong>Hrvatska kuhinja<\/strong><\/li>\n      <li>Metod: <strong>Pe\u010denje na gradelama<\/strong><\/li>\n      <li>Te\u017eina: <strong>Srednje zahtevno<\/strong><\/li>\n    <\/ul>\n  <\/header>\n\n  <dl class=\"gj-facts\" aria-label=\"Vreme, koli\u010dina i kalorije\">\n    <div class=\"gj-fact\"><dt>Koli\u010dina<\/dt><dd>4 porcije<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Priprema<\/dt><dd>25 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Kuvanje<\/dt><dd>30 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Odmor<\/dt><dd>5 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Ukupno<\/dt><dd>1 h<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Energija<\/dt><dd>\u2248 610 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=\"\u0160irok kadar tuna steka sa blitvom i krompirom, maslinovim uljem, priborom i obalom kroz prozor\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Tuna sa izra\u017eenim tragovima grila i so\u010dnom sredinom, uz blitvu, krompir i maslinovo ulje.<\/figcaption>\n  <\/figure>\n\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-sr-latn-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-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Sna\u017ena vatra za tunu, blago kuvanje za blitvu<\/h3>\n    <\/div>\n    <div class=\"gj-intro-grid\">\n      <div class=\"gj-copy-col\">\n        <p class=\"gj-dropcap\">Tuna na gradelama sa blitvom i krompirom oslanja se na dve potpuno razli\u010dite tehnike koje se susre\u0107u na istom tanjiru. Riba tra\u017ei vrlo vrelu re\u0161etku i kratko pe\u010denje, dok povrtni prilog zahteva mirno kuvanje i pa\u017eljivo oce\u0111ivanje. Kada su oba dela izvedena ta\u010dno, tuna dobija tamnu, aromati\u010dnu koricu, a sredina ostaje so\u010dna; blitva i krompir postaju meki, ali ne ka\u0161asti, sa dovoljno maslinovog ulja da se pove\u017eu bez masnog sloja.<\/p><blockquote class=\"gj-pull\">Tuna se su\u0161i spolja i pe\u010de kratko na jakoj vatri; blitva se kuva ne\u017eno i povezuje tek nakon ce\u0111enja.<\/blockquote><p>Debljina odreska va\u017enija je od same mase. Komadi od oko 3 cm lak\u0161e zadr\u017eavaju vlagu i daju prostor za kontrolu unutra\u0161nje temperature. Tanka tuna prelazi iz so\u010dne u suvu za manje od minuta. Povr\u0161ina se pre pe\u010denja pa\u017eljivo su\u0161i, jer voda hladi metal i spre\u010dava stvaranje tragova grila. So se dodaje neposredno pre stavljanja na re\u0161etku, a maslinovo ulje se nanosi u tankom filmu. Duga marinada nije potrebna i kiselina bi po\u010dela da menja teksturu spolja\u0161njeg sloja.<\/p><p>Blitva i krompir pripremaju se tako da zavr\u0161e gotovo istovremeno sa tunom. Krompir se se\u010de na jednake komade i kuva u posoljenoj vodi dok ne bude skoro mekan. Stabljike blitve, ako su deblje, dodaju se nekoliko minuta pre listova. Listovi se kuvaju kratko, samo dok omek\u0161aju i zadr\u017ee duboku zelenu boju. Posle ce\u0111enja povr\u0107e se vra\u0107a u topao lonac, gde se povezuje belim lukom i maslinovim uljem bez dodatnog pr\u017eenja.<\/p><p>Re\u0161etka ili te\u0161ka gril plo\u010da mora biti potpuno zagrejana pre ribe. Tuna se postavlja pod uglom, ne pomera se prerano, a zatim se po \u017eelji rotira radi ukr\u0161tenih tragova. Druga strana obi\u010dno tra\u017ei malo manje vremena. Za ru\u017ei\u010dastu sredinu koristi se riba namenjena kratkom pe\u010denju i pouzdano \u010duvanog hladnog lanca; unutra\u0161nja temperatura od pribli\u017eno 54\u201357 \u00b0C daje srednje pe\u010den odrezak. Za trudnice, malu decu, starije i osobe oslabljenog imuniteta bezbedniji izbor je potpuno pe\u010denje do najmanje 63 \u00b0C.<\/p>\n      <\/div>\n      <div class=\"gj-copy-col\">\n        <p>Odmor od pet minuta raspore\u0111uje toplotu i sokove. Tuna se ne pokriva \u010dvrsto, jer bi para omek\u0161ala koricu. Limun se dodaje posle pe\u010denja, u prelivi ili neposredno na tanjiru, kako ne bi nagrizao povr\u0161inu pre kontakta sa re\u0161etkom. Per\u0161un u ulju daje sve\u017einu i vizuelno povezuje ribu sa blitvom, ali koli\u010dina ostaje umerena. Glavni ukus treba da do\u0111e od same tune, blagog belog luka i kvalitetnog maslinovog ulja.<\/p><p>Doneness se ne procenjuje samo po boji preseka, jer svetlo i vrsta tune mogu da zavaraju. Termometar se uvodi bo\u010dno do centra odreska. Ako se cilja 54\u201357 \u00b0C, riba se skida nekoliko stepeni ranije zbog naknadnog porasta temperature. Za 63 \u00b0C pe\u010de se ne\u0161to du\u017ee na umerenijem delu grila kako povr\u0161ina ne bi pregorela. Spolja\u0161nja korica treba da bude sme\u0111a, ne crna, a meso pri pritisku \u010dvrsto, ali ne tvrdo.<\/p><p>Poslu\u017eenje je jednostavno: blitva sa krompirom zauzima jednu stranu tanjira, tuna drugu, a preliv se ka\u0161ikom raspore\u0111uje preko ribe i povr\u0107a. Ova testirana verzija koristi jednake odreske i jasno odvojene faze kako bi sva \u010detiri tanjira bila spremna u istom trenutku. Jelo ne tra\u017ei dodatni sos. Dovoljni su sokovi tune, maslinovo ulje, limun i mekani krompir koji preuzima vi\u0161ak preliva bez gubitka sopstvene teksture ili ukusa ribe.<\/p>\n      <\/div>\n    <\/div>\n  <\/section>\n\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n    <div class=\"gj-rail-head\">\n      <div>\n        <p class=\"gj-rail-kicker\">Dva ritma na jednom tanjiru<\/p>\n        <h3 id=\"recipe-timeline-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Uskla\u0111ivanje priloga i grila<\/h3>\n      <\/div>\n      <p class=\"gj-rail-total\">Aktivno: 55 min \u00b7 Odmor: 5 min odmora<\/p>\n    <\/div>\n    <ol class=\"gj-rail-track\">\n      <li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Se\u010denje krompira, priprema blitve i su\u0161enje tune.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT15M\">0:15<\/time><span>Kuvanje krompira i odvajanje stabljika od listova.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT30M\">0:30<\/time><span>Zavr\u0161etak blitve i zagrevanje gril plo\u010de.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT45M\">0:45<\/time><span>Pe\u010denje tune, merenje temperature i kratak odmor.<\/span><\/li>\n    <\/ol>\n    <p class=\"gj-rail-sum\"><strong>Recept ukratko.<\/strong> Krompir se kuva do gotovo meke sredine, zatim se dodaju stabljike i listovi blitve u ta\u010dnom redosledu. Oce\u0111eno povr\u0107e vra\u0107a se u topao lonac i povezuje belim lukom, maslinovim uljem i delom per\u0161una. Tuna se dobro osu\u0161i, tanko prema\u017ee uljem i pe\u010de na potpuno zagrejanoj re\u0161etki. Za ru\u017ei\u010dastu sredinu cilja se 54\u201357 \u00b0C uz ribu odgovaraju\u0107eg kvaliteta; za osetljive grupe i potpuno pe\u010denu verziju odresci dosti\u017eu najmanje 63 \u00b0C. Posle pet minuta odmora tuna se slu\u017ei uz blitvu i krompir, sa prelivom od limuna, per\u0161una i maslinovog ulja. Dobijaju se \u010detiri ravnomerne porcije sa jakom koricom, so\u010dnim centrom i mekanim povrtnim prilogom.<\/p>\n  <\/aside>\n\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-sr-latn-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-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Sastojci<\/h3>\n    <\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-group-1-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\"><h4 id=\"recipe-ingredients-group-1-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Za tunu<\/h4><ul><li><strong>4 tuna steka po 200 g, debljine oko 3 cm<\/strong><em>Komadi treba da budu jednaki i namenjeni kratkom pe\u010denju ako se slu\u017ee ru\u017ei\u010dasti.<\/em><\/li><li><strong>30 ml ekstra devi\u010danskog maslinovog ulja<\/strong><\/li><li><strong>4 g fine morske soli<\/strong><\/li><li><strong>1 ka\u0161i\u010dica sve\u017ee mlevenog crnog bibera<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-group-2-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\"><h4 id=\"recipe-ingredients-group-2-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Za blitvu i krompir<\/h4><ul><li><strong>800 g krompira, olju\u0161tenog i ise\u010denog na komade<\/strong><\/li><li><strong>600 g blitve, oprane i odvojene na stabljike i listove<\/strong><\/li><li><strong>5 \u010denova belog luka, sitno seckanih<\/strong><\/li><li><strong>50 ml ekstra devi\u010danskog maslinovog ulja<\/strong><\/li><li><strong>15 g sve\u017eeg per\u0161una, sitno seckanog<\/strong><\/li><li><strong>30 ml limunovog soka<\/strong><\/li><li><strong>8 g fine morske soli<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><aside class=\"gj-ing-note\"><strong>Alergeni i zamene.<\/strong> Recept sadr\u017ei ribu. Ostali navedeni sastojci ne sadr\u017ee glavne deklarisane alergene, ali maslinovo ulje i za\u010dini treba da budu za\u0161ti\u0107eni od unakrsne kontaminacije kada se priprema obrok za alergi\u010dnu osobu.<\/aside><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-sr-latn-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-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Priprema, korak po korak<\/h3>\n    <\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Blitva i krompir<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Skuvajte krompir<\/p><p class=\"gj-step-x\">Krompir stavite u lonac sa hladnom vodom i 6 g soli. Dovedite do blagih mehuri\u0107a i kuvajte 12\u201315 minuta, dok no\u017e ulazi uz blag otpor.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte blitvu<\/p><p class=\"gj-step-x\">Deblje stabljike dodajte krompiru 4 minuta pre kraja, a listove poslednja 2 minuta. Povr\u0107e dobro ocedite, sa\u010duvav\u0161i 50 ml vode od kuvanja.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pove\u017eite prilog<\/p><p class=\"gj-step-x\">Vratite povr\u0107e u topao lonac, dodajte beli luk, 50 ml maslinovog ulja, polovinu per\u0161una i po potrebi malo sa\u010duvane vode. Lagano prome\u0161ajte bez drobljenja krompira i dr\u017eite poklopljeno.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Tuna na gradelama<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Zagrejte re\u0161etku<\/p><p class=\"gj-step-x\">Gril plo\u010du ili te\u0161ku re\u0161etku zagrevajte najmanje 8 minuta na jakoj vatri, dok vrlo mala kap vode odmah ne ispari.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Za\u010dinite tunu<\/p><p class=\"gj-step-x\">Odreske dobro osu\u0161ite, prema\u017eite sa 30 ml maslinovog ulja i pospite sa 4 g soli i biberom neposredno pre pe\u010denja.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ispecite prvu stranu<\/p><p class=\"gj-step-x\">Tunu polo\u017eite na vrelu re\u0161etku i ne pomerajte 2\u20133 minuta. Po \u017eelji je rotirajte za 90 stepeni posle polovine vremena radi ukr\u0161tenih tragova.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dovr\u0161ite drugu stranu<\/p><p class=\"gj-step-x\">Okrenite i pecite jo\u0161 2\u20133 minuta. Za ru\u017ei\u010dastu sredinu merite 54\u201357 \u00b0C, a za potpuno pe\u010denu i bezbedniju verziju za osetljive grupe najmanje 63 \u00b0C.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Odmorite i prelijte<\/p><p class=\"gj-step-x\">Tunu prebacite na topao tanjir i ostavite 5 minuta bez \u010dvrstog pokrivanja. Pome\u0161ajte limunov sok sa ostatkom per\u0161una i ka\u0161ikom prelijte ribu i povr\u0107e.<\/p><\/div><\/li><\/ol>\n  <\/section>\n\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-sr-latn-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-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Serviranje, \u010duvanje i prakti\u010dne izmene<\/h3>\n    <\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Serviranje i slaganje ukusa<\/h4><p>Na svaki tanjir dolazi jedan tuna stek i \u010detvrtina blitve sa krompirom. Jelo se slu\u017ei odmah posle odmora ribe. Blaga salata od paradajza mo\u017ee da prati obrok, ali dodatni jaki umaci nisu potrebni.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cuvanje i bezbedno podgrevanje<\/h4><p>Tuna je najbolja neposredno posle pe\u010denja. Ohla\u0111eni ostaci \u010duvaju se najvi\u0161e 1 dan na 4 \u00b0C. Potpuno pe\u010dena tuna podgreva se do 74 \u00b0C, dok se srednje pe\u010dena ne \u010duva za osetljive grupe. Blitva i krompir \u010duvaju se odvojeno do 2 dana i podgrevaju sa ka\u0161ikom vode.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cetiri upotrebljive varijacije<\/h4><ul><li>Tuna se mo\u017ee zameniti sabljarkom iste debljine, uz pe\u010denje do najmanje 63 \u00b0C.<\/li><li>Blitvi se mo\u017ee dodati 150 g kuvanog belog pasulja za izda\u0161niji prilog.<\/li><li>Deo limunovog soka mo\u017ee da se zameni vinskim sir\u0107etom za o\u0161triji preliv.<\/li><li>Na obi\u010dnom tiganju koristi se te\u017eak liveni model bez rebraste povr\u0161ine i ista temperaturna kontrola.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Tri zapa\u017eanja iz test kuhinje<\/h4><ol><li>Povr\u0161inska vlaga je najve\u0107i neprijatelj jake korice na tuni.<\/li><li>Jednaka debljina odrezaka va\u017enija je od savr\u0161eno jednake mase.<\/li><li>Termometar se uvodi bo\u010dno u centar kako bi o\u010ditavanje pratilo najhladniji deo.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Potrebna oprema<\/h4><ul><li>Te\u0161ka gril plo\u010da ili spolja\u0161nje gradele<\/li><li>Veliki lonac za krompir i blitvu<\/li><li>Kuhinjski termometar sa tankom sondom<\/li><li>Hvataljka \u0161irokih krajeva<\/li><li>Cediljka<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-sr-latn-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-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">Nutritivne vrednosti po porciji<\/h3>\n    <\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 610 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 40 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 58 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 24 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 7 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 520 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Porcija:<\/strong> 1 tuna stek sa 1\/4 priloga. <strong>Klju\u010dni alergeni:<\/strong> riba. Vrednosti su okvirna procena prema standardnim referentnim podacima; stvarni rezultat zavisi od brenda sastojaka, jestivog prinosa, apsorpcije masno\u0107e i veli\u010dine porcije.<\/p>\n  <\/section>\n\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Zavr\u0161ni utisak<\/p>\n    <p class=\"gj-close-quote\">Jaka korica i so\u010dna sredina tune tra\u017ee brzinu, dok blitva i krompir tra\u017ee mirno, uredno kuvanje.<\/p>\n    <p class=\"gj-close-copy\">Kada se prilog pripremi prvi, a tuna stavi na potpuno zagrejanu re\u0161etku tek pred serviranje, oba dela sti\u017eu na tanjir u najboljoj teksturi. Temperatura u sredini ostaje pouzdaniji vodi\u010d od boje ili vremena samog po sebi.<\/p>\n  <\/footer>\n<\/section>\n\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-dalmatian-grilled-tuna-steak-with-swiss-chard-and-potatoes\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Tuna stek na gradelama sa blitvom i krompirom u prelivu od maslinovog ulja\",\n  \"description\": \"Debeo tuna stek sa izra\u017eenim tragovima grila, poslu\u017een uz blitvu i kuvani krompir povezane belim lukom, per\u0161unom, limunom i maslinovim uljem.\",\n  \"inLanguage\": \"sr-Latn\",\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\": \"Hrvatska kuhinja\",\n  \"recipeCategory\": \"Glavno jelo\",\n  \"cookingMethod\": \"Pe\u010denje na gradelama\",\n  \"keywords\": \"recept za tuna stek na gradelama, tuna sa blitvom i krompirom, pe\u010deni tuna stek, temperatura tuna steka, riba na gradelama\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT30M\",\n  \"totalTime\": \"PT1H\",\n  \"recipeYield\": \"4 porcije\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"610 kcal\",\n    \"carbohydrateContent\": \"40 g\",\n    \"proteinContent\": \"58 g\",\n    \"fatContent\": \"24 g\",\n    \"fiberContent\": \"7 g\",\n    \"sodiumContent\": \"520 mg\",\n    \"servingSize\": \"1 tuna stek sa 1\/4 priloga\"\n  },\n  \"recipeIngredient\": [\n    \"4 tuna steka po 200 g, debljine oko 3 cm\",\n    \"30 ml ekstra devi\u010danskog maslinovog ulja\",\n    \"4 g fine morske soli\",\n    \"1 ka\u0161i\u010dica sve\u017ee mlevenog crnog bibera\",\n    \"800 g krompira, olju\u0161tenog i ise\u010denog na komade\",\n    \"600 g blitve, oprane i odvojene na stabljike i listove\",\n    \"5 \u010denova belog luka, sitno seckanih\",\n    \"50 ml ekstra devi\u010danskog maslinovog ulja\",\n    \"15 g sve\u017eeg per\u0161una, sitno seckanog\",\n    \"30 ml limunovog soka\",\n    \"8 g fine morske soli\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Blitva i krompir\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Skuvajte krompir\",\n          \"text\": \"Krompir stavite u lonac sa hladnom vodom i 6 g soli. 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