{"id":13283,"date":"2026-09-26T23:11:22","date_gmt":"2026-09-26T20:11:22","guid":{"rendered":"https:\/\/andrestover.com\/?p=13283"},"modified":"2026-09-26T23:19:25","modified_gmt":"2026-09-26T20:19:25","slug":"tuna-steak","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/tuna-steak\/","title":{"rendered":"Tuunikala steik"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Mulle seostub tuunikala steik Itaaliaga, seet\u00f5ttu ma valmistasin ja serveerisin seda steiki ja Itaaliap\u00e4raselt. Tuunikala steiki on lihtne valmistada, aga selle valmistamisel tuleks j\u00e4lgida t\u00e4pselt juhiseid, siis see tuleb selline nagu peab. Mul oli kasutada umbes 3 cm paksused tuunikala l\u00f5igud ja selliste l\u00f5ikude praadimiseks on hea kasutada panni, mis on aetud v\u00e4ga kuumaks nii, et \u00f5lion j\u00f5udnud kergelt suitsema hakata. Sellisel pannil tuleb selleks, et valmistada medium k\u00fcpsusastmega steiki praadida kala kummagilt k\u00fcljelt t\u00e4pselt 90 sekundit ja lasta peale praadimist 3-5 minutit l\u00f5ikelaual puhata.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2026\/09\/Tuunikala_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-13285\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2026\/09\/Tuunikala_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/09\/Tuunikala_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/09\/Tuunikala_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/09\/Tuunikala_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: Steigi valmistamine l\u00e4heb kiiresti, 10 minutiga, \u00fclej\u00e4\u00e4nud lisandite valmistamise aeg on pikem, aga umbes 45-50 minutiga peaks hakkama saama.<br>Tase: Pigem lihtne<br>Kogus: kahele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br><em>Tuunikala filee valmistamine<\/em><br>Kaks l\u00f5iku tuunikala<br>Meresool ja must pipar<br>\u00d5li kala m\u00e4\u00e4rimiseks ja praadimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Kappari-seenekaste<\/em><br>6-7 \u0161ampinjoni viiludeks l\u00f5igatult<br>3-4 k\u00fc\u00fcslaugu k\u00fc\u00fcnt viilutatult<br>2 spl v\u00e4ikesi kappareid<br>2 spl heledat sojakastet<br>200 ml vahukoort<br>0,5 tl jahu kastme paksendamiseks<br>Musta pipart maitsestamiseks<br>20 g v\u00f5id seente praadimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Praetud kirsstomatid<\/em><br>Peot\u00e4is kirsstomateid l\u00f5igatud pooleks v\u00f5i sektoriteks<br>1 spl oliivi\u00f5li<br>1 spl hea kvaliteediga balsami\u00e4\u00e4dikat<br>Meresoola ja musta pipart<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Ahjukartulid<\/em><br>8-9 keskmist kartulit l\u00f5igatud seltoriteks<br>3 spl oliivi\u00f5li<br>0,5 tl kuivatatud t\u00fc\u00fcmaini<br>Meresoola<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Praetud minimaisid<\/em><br>8 minimaisi<br>Oliivi\u00f5li praadimiseks<br>Meresoola<br>Natuke riivitud parmesani serveerimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serveerimiseks oliive ja sidruniviilakaid<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Kartulite valmistamiseks pese hoolega kartulid, l\u00f5ika neljaks, aseta pannile, sega sooja ja t\u00fc\u00fcmiani ning \u00f5liga ja k\u00fcpseta ahju maksimaalsel kuumusel kuni kartulid on pehmed, kr\u00f5bedad ja kuldpruunid.<\/li>\n\n\n\n<li>Tomatite valmistamiseks l\u00f5ika tomatid t\u00fckkideks ja prae 5 minutit keskmisel kuumusel oliivi\u00f5lis, maitsesta musta pipra ja meresoolaga.<\/li>\n\n\n\n<li>Kasuta konserveeritud minimaisi, prae maisi kiirelt oliivi\u00f5lis kuni mais kergelt pruunistub. Taldrikul serveerides riivi peale parmesani. Maitsesta kergelt meresoolaga.<\/li>\n\n\n\n<li>Kastme valmistamiseks viiluta \u0161ampinjonid ja k\u00fc\u00fcslauguk\u00fc\u00fcned ja prae v\u00f5is, maitsesta musta pipraga, lisa kapparid ja jahu, prae umbes minuti jooksul, vala juurde vahukoor ja sojakaste. Sega ja lase kaste keema t\u00f5usta kuni see kergelt pakseneb.<\/li>\n\n\n\n<li>Kui lisandid on valmis, siis prae tuunikala. Kuumuta pann toidu\u00f5liga v\u00e4ga k\u00f5rgele kuumusele. Seni kui pann kuumeneb kuivata majapidamispaberiga tuunikala l\u00f5igud, m\u00e4\u00e4ri natukese toidu\u00f5liga, maitsesta meresoola ja v\u00e4rskelt jahvatatud musta pipraga. Mina kasutasin ribilist panni, see annab kalale ja lihale ilusa mustri.<\/li>\n\n\n\n<li>Kui pann on v\u00e4ga kuum, siis t\u00f5sta \u00fcks kalat\u00fckk pannile. K\u00e4ivita taimer ja k\u00fcpseta kala t\u00e4pselt 90 sekundit kummastki k\u00fcljest. Kuna ma kasutasin ribilist panni, siis ma liigutasin kala umbes 90 kraadi 45 sekundi m\u00f6\u00f6dudes, et kalale tekiks ruudumuster. 90 minuti m\u00f6\u00f6dudes keera kalal k\u00fclge ja k\u00fcpseta teiselt k\u00fcljelt 90 sekundit. T\u00f5sta kala l\u00f5ikelauale puhkama. Samal moel prae teine kalal\u00f5ik.<\/li>\n\n\n\n<li>Lase kalat\u00fckkidel 3-5 minutit puhata. Samal ajal s\u00e4ti taldrikule k\u00f5ik toidu komponendid, kartulid, kaste, mais, tomatid, oliivid. T\u00f5sta taldrikule kalaviilud ning riivi maisidele peale parmesani. Kalale v\u00f5id peale raputada veidi musta pipart ja soovi korral meresoola. Serveeri koheselt. Kala v\u00f5ib ka serveerides lahti l\u00f5igata, siis tuleb n\u00e4htavale kena, roosa medium staadiumile praetud kala l\u00f5igu sisek\u00fclg.<br>Valmis!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2026\/09\/Tuunikala_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-13284\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2026\/09\/Tuunikala_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/09\/Tuunikala_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/09\/Tuunikala_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/09\/Tuunikala_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-13283\" data-postid=\"13283\" class=\"themify_builder_content themify_builder_content-13283 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Mulle seostub tuunikala steik Itaaliaga, seet\u00f5ttu ma valmistasin ja serveerisin seda steiki ja Itaaliap\u00e4raselt. Tuunikala steiki on lihtne valmistada, aga selle valmistamisel tuleks j\u00e4lgida t\u00e4pselt juhiseid, siis see tuleb selline nagu peab. Mul oli kasutada umbes 3 cm paksused tuunikala l\u00f5igud ja selliste l\u00f5ikude praadimiseks on hea kasutada panni, mis on aetud v\u00e4ga kuumaks nii, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":13286,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[340],"class_list":["post-13283","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kala","tag-tuna","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/13283","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=13283"}],"version-history":[{"count":30,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/13283\/revisions"}],"predecessor-version":[{"id":13318,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/13283\/revisions\/13318"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/13286"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=13283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=13283"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=13283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}