{"id":4531,"date":"2021-05-05T14:00:22","date_gmt":"2021-05-05T11:00:22","guid":{"rendered":"https:\/\/manojoniskis.lt\/?p=4531"},"modified":"2021-05-05T14:00:22","modified_gmt":"2021-05-05T11:00:22","slug":"tuno-kepsnys-ne-tik-megaukites-sultingu-kepsniu-bet-ir-prisotinkite-savo-organizma-vitaminais","status":"publish","type":"post","link":"https:\/\/ww1.rina.lt\/index.php\/2021\/05\/05\/tuno-kepsnys-ne-tik-megaukites-sultingu-kepsniu-bet-ir-prisotinkite-savo-organizma-vitaminais\/","title":{"rendered":"Tuno kepsnys: ne tik m\u0117gaukit\u0117s sultingu kepsniu, bet ir prisotinkite savo organizm\u0105 vitaminais"},"content":{"rendered":"<p><strong>\u00a0<\/strong><strong>Ne tik sveika, bet ir ypatingai gardu<\/strong><\/p>\n<p>\u201eMaximos\u201c Komunikacijos ir \u012fvaizd\u017eio departamento direktor\u0117 Ernesta Dapkien\u0117 pastebi, kad pandemijos metu tautie\u010diai vis daugiau d\u0117mesio skiria sveikai gyvensenai, kurios neatsiejama dalis \u2013 visavert\u0117 mityba. Anot jos, tai skatina \u017emones \u012ftraukti \u012fvairesni\u0173 bei kokybi\u0161kesni\u0173 produkt\u0173 \u012f savo savait\u0117s valgiara\u0161t\u012f.<\/p>\n<p>\u201e\u017dmon\u0117s ne tik stengiasi labiau pa\u012fvairinti savo mityb\u0105 maistingesniais produktais, bet ir daugiau gamina namuose, kas leid\u017eia u\u017etikrinti pageidaujam\u0105 patiekalo sud\u0117t\u012f bei i\u0161vengti bereikaling\u0173 priemai\u0161\u0173. D\u0117l to mes jau\u010diame atsakomyb\u0119 pasir\u016bpinti, jog kiekvienas parduotuv\u0117je apsilank\u0119s pirk\u0117jas rast\u0173 labiausiai jo poreikius, finansines galimybes ir, \u017einoma, auk\u0161t\u0105 kokyb\u0119 atitinkan\u010dias prekes, tarp kuri\u0173 \u2013 ir kokybi\u0161ka \u0161vie\u017eia \u017euvis\u201c, \u2013 sako E. Dapkien\u0117.<\/p>\n<p>Tuo metu \u201eMaximos\u201c Maisto gamybos departamento vadov\u0117 Brigita Baratinskait\u0117 priduria, jog \u0161vie\u017eio tuno \u012ftraukimas \u012f maisto racion\u0105 gali prisid\u0117ti prie sveikatos stiprinimo. Tunas savyje turi daug jodo, kuris padeda kovoti su l\u0117tiniu nuovargiu ir silpnumu. Be to, jame gausu B grup\u0117s vitamin\u0173 bei omega 3 ir 6 riebal\u0173 r\u016bg\u0161\u010di\u0173, ma\u017einan\u010di\u0173 \u0161irdies ir kraujagysli\u0173 lig\u0173 rizik\u0105. Vis tik, norint i\u0161saugoti \u0161ios \u017euvies ne tik verting\u0105sias, bet ir skonio savybes, svarbu atminti kelet\u0105 pagrindini\u0173 paruo\u0161imo taisykli\u0173.<\/p>\n<p>\u201eJeigu vakarienei ruo\u0161iat\u0117s patiekti tuno kepsn\u012f, pasistenkite jo neperkepti. Tai ypatingai svarbu, nes perkeptas tunas gali prarasti vis\u0105 sultingum\u0105 ir tapti itin sausu. Idealiu atveju jis turi b\u016bti vidutini\u0161kai i\u0161keptas, o tam labiausiai gali pad\u0117ti itin gerai \u012fkaitinta keptuv\u0117. Tuno kepimas netur\u0117t\u0173 u\u017eimti daug laiko \u2013 ant stiprios ugnies pakanka ir 5 minu\u010di\u0173. O jeigu norite \u012fsitikinti, ar tunas i\u0161kep\u0117, vadovaukit\u0117s \u0161ia taisykle: apskrud\u0119s i\u0161 i\u0161or\u0117s, o viduje \u2013 rausvas ir sultingas. Tai primena jautienos kepsnio gamyb\u0105, d\u0117l to ne veltui tunas lyginamas b\u016btent su \u0161ia m\u0117sa tiek d\u0117l savo maistingumo, tiek d\u0117l ruo\u0161imo ypatybi\u0173\u201c, \u2013 pasakoja B. Baratinskait\u0117.<\/p>\n<p><strong>\u010cesnakinis tuno kepsnys<\/strong><\/p>\n<p>Reik\u0117s: 2 tuno fil\u0117, 4 sutrint\u0173 \u010desnako skilteli\u0173, 2 \u0161auk\u0161t\u0173 citrinos sul\u010di\u0173, 1 \u0161auk\u0161to alyvuogi\u0173 aliejaus, pus\u0117s \u0161auk\u0161telio d\u017eiovinto \u010diobrelio, \u0161iek tiek druskos ir pipir\u0173.<\/p>\n<p>Sumai\u0161ykite inde \u010desnak\u0105, citrinos sultis, alyvuogi\u0173 aliej\u0173 bei prieskonius. \u012etrinkite juos \u012f tuno fil\u0117 \u2013sandariai j\u0105 u\u017edarykite inde arba plastikiniame \u0161aldymo mai\u0161elyje ir bent 30 minu\u010di\u0173 palikite \u0161aldytuve pasimarinuoti.<\/p>\n<p>Pra\u0117jus 15 minu\u010di\u0173 nusausinkite tuno fil\u0117. Tuomet popierin\u012f rank\u0161luost\u012f su\u0161lapinkite aliejumi \u2013 juo patepkite paprast\u0105 arba grilio keptuv\u0119. \u012ekaitinkite j\u0105 iki vidutinio kar\u0161tumo ugnies, atsargiai \u012fd\u0117kite tun\u0105 ir abi jo puses apkepinkite po 4 minutes arba kepkite tol, kol i\u0161or\u0117 apskrus, bet pats kepsnio vidus dar bus rausvos spalvos.<\/p>\n<p><strong>Citrininis tunas su bulv\u0117mis orkait\u0117je<\/strong><\/p>\n<p>Reik\u0117s: 2 tuno fil\u0117, 4 \u0161auk\u0161t\u0173 alyvuogi\u0173 aliejaus, pus\u0117s citrinos sul\u010di\u0173, 1 arbatinio \u0161auk\u0161telio druskos, pus\u0117s \u0161auk\u0161telio pipir\u0173, pus\u0117s \u0161auk\u0161telio d\u017eiovinto raudon\u0117lio, pus\u0117s \u0161auk\u0161telio d\u017eiovint\u0173 \u010diobreli\u0173, 200 g raudon\u0173j\u0173 bulvy\u010di\u0173, 2 \u0161auk\u0161t\u0173 tarkuoto parmezano s\u016brio, papildomos citrinos skiltel\u0117s garnyrui.<\/p>\n<p>\u012ekaitinkite orkait\u0119 iki 230 laipsni\u0173 temperat\u016bros. Tuo metu padalinkite visus prieskonius ir alyvuogi\u0173 aliej\u0173 \u012f dvi lygias dalis: vien\u0105 j\u0173 naudosite tunui, o kit\u0105 \u2013 bulvyt\u0117ms. Dviejuose indeliuose sumai\u0161ykite \u0161iuos prieskonius su aliejumi ir kol kas palikite.<\/p>\n<p>Vieno indelio marinatu i\u0161masa\u017euokite tuno fil\u0117, sandariai j\u0105 u\u017edarykite ir leiskite pasimarinuoti \u0161aldytuve bent jau 15 minu\u010di\u0173. Tuo metu dideliame dubenyje sumai\u0161ykite bulves su antruoju marinatu. Talpiai i\u0161d\u0117liokite \u0161ias bulves kepimo popieriumi patiestoje skardoje, kadangi v\u0117liau vietos tur\u0117s likti ir tunui.<\/p>\n<p>I\u0161 prad\u017ei\u0173 bulves kepkite orkait\u0117je apie 15 minu\u010di\u0173. V\u0117liau \u0161alia j\u0173 sud\u0117kite tuno fil\u0117 \u2013 per vis\u0105 skard\u0105 ant ingredient\u0173 i\u0161spauskite citrinos sultis bei tolygiai u\u017eberkite parmezano s\u016br\u012f. Kepkite 6 minutes, tada i\u0161 orkait\u0117s i\u0161trauk\u0119 skard\u0105, apverskite tuno fil\u0117 ir dar kepkite 6 minutes.<\/p>\n<p>\u201eVis labiau populiar\u0117jantis tunas taip pat leid\u017eiasi ir eksperimentams virtuv\u0117je. Pavyzd\u017eiui, i\u0161 \u0161ios \u0161vie\u017eios \u017euvies galima lengvai pasigaminti ir tuno m\u0117sain\u012f. Didesn\u0119 \u0161vie\u017eio tuno fil\u0117 supjaustykite smulkiais gabal\u0117liais, pagardinkite \u010desnaku, \u0161lakeliu sojos, \u0161auk\u0161tu aliejaus ir savo pam\u0117gtais prieskoniais. Visk\u0105 gerai i\u0161mai\u0161\u0119 suformuokite du paplot\u0117lius ir juos palaikykite \u0161aldiklyje 10 minu\u010di\u0173. Tuomet gerai \u012fkaitintoje keptuv\u0117je apkepkite juos po por\u0105 minu\u010di\u0173 i\u0161 abiej\u0173 pusi\u0173. Paplot\u0117lius d\u0117kite ant m\u0117saini\u0173 bandeli\u0173 bei patiekite kartu su m\u0117gstamomis dar\u017eov\u0117mis. Ypatingai \u010dia tikt\u0173 papras\u010diausiai supjaustytas pomidoras, salotos, avokadas bei citrinos sultys. Skanaus!\u201c \u2013 linki maisto gamybos ekspert\u0117.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>M\u0117gstantiems \u017euv\u012f ir ie\u0161kantiems nauj\u0173 skoni\u0173 verta i\u0161bandyti ne tik la\u0161i\u0161\u0105, bet ir kit\u0105 ne k\u0105 prastesn\u0119 \u0161vie\u017ei\u0105 \u017euv\u012f \u2013 tun\u0105. Skaniai ir sveikai vakarienei tinkanti tuno fil\u0117 pasi\u017eymi baltym\u0173 gausa, o joje tiek ma\u017eai riebal\u0173, jog ji gali b\u016bti vadinama ir dietiniu maistu. Lietuvi\u0161ko prekybos tinklo \u201eMaxima\u201c atstovai si\u016blo pa\u012fvairinti savo vakarien\u0117s meniu ir i\u0161bandyti naujus receptus, tarp kuri\u0173 greitai bei lengvai paruo\u0161iami tuno kepsniai.<\/p>\n","protected":false},"author":2,"featured_media":4532,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":{"source_name":"MAXIMA","source_url":"","via_name":"","via_url":"","override_template":"0","override":[{"template":"1","single_blog_custom":"","parallax":"1","fullscreen":"1","layout":"right-sidebar","sidebar":"default-sidebar","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"top","share_float_style":"share-monocrhome","show_share_counter":"1","show_view_counter":"1","show_featured":"1","show_post_meta":"1","show_post_author":"1","show_post_author_image":"1","show_post_date":"1","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"0","post_reading_time_wpm":"300","show_zoom_button":"0","zoom_button_out_step":"2","zoom_button_in_step":"3","show_post_tag":"1","show_prev_next_post":"1","show_popup_post":"1","number_popup_post":"1","show_author_box":"0","show_post_related":"0","show_inline_post_related":"0"}],"override_image_size":"0","image_override":[{"single_post_thumbnail_size":"crop-500","single_post_gallery_size":"crop-500"}],"trending_post":"0","trending_post_position":"meta","trending_post_label":"Trending","sponsored_post":"0","sponsored_post_label":"Sponsored by","sponsored_post_name":"","sponsored_post_url":"","sponsored_post_logo_enable":"0","sponsored_post_logo":"","sponsored_post_desc":""},"jnews_primary_category":{"id":"181"},"jnews_social_meta":{"fb_title":"","fb_description":"","fb_image":"","twitter_title":"","twitter_description":"","twitter_image":""},"jnews_override_counter":{"override_view_counter":"0","view_counter_number":"0","override_share_counter":"0","share_counter_number":"0","override_like_counter":"0","like_counter_number":"0","override_dislike_counter":"0","dislike_counter_number":"0"},"footnotes":""},"categories":[56],"tags":[],"class_list":["post-4531","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maistas"],"_links":{"self":[{"href":"https:\/\/ww1.rina.lt\/index.php\/wp-json\/wp\/v2\/posts\/4531","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ww1.rina.lt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ww1.rina.lt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ww1.rina.lt\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ww1.rina.lt\/index.php\/wp-json\/wp\/v2\/comments?post=4531"}],"version-history":[{"count":0,"href":"https:\/\/ww1.rina.lt\/index.php\/wp-json\/wp\/v2\/posts\/4531\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ww1.rina.lt\/index.php\/wp-json\/wp\/v2\/media\/4532"}],"wp:attachment":[{"href":"https:\/\/ww1.rina.lt\/index.php\/wp-json\/wp\/v2\/media?parent=4531"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ww1.rina.lt\/index.php\/wp-json\/wp\/v2\/categories?post=4531"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ww1.rina.lt\/index.php\/wp-json\/wp\/v2\/tags?post=4531"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}