{"id":2349,"date":"2025-05-29T13:41:33","date_gmt":"2025-05-29T13:41:33","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=2349"},"modified":"2025-05-29T14:30:55","modified_gmt":"2025-05-29T14:30:55","slug":"tuna-rockfeller","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/05\/29\/tuna-rockfeller\/","title":{"rendered":"Tuna Rockfeller"},"content":{"rendered":"\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Ingredients<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 g of frozen spinach<\/li>\n\n\n\n<li>150 g of sliced bacon<\/li>\n\n\n\n<li>100 g of bread crumbs<\/li>\n\n\n\n<li>300 g of white tuna, drained and flaked<\/li>\n\n\n\n<li>3 dl of sour cream<\/li>\n\n\n\n<li>2.5 ml of ground black pepper<\/li>\n\n\n\n<li>40 ml of lemon juice<\/li>\n\n\n\n<li>100 g of grated Gruy\u00e8re<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/redheadwithafork.ch\/wp-admin\/edit.php?post_type=post\"><\/a><\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Instructions<\/mark><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Gently heat the spinach, still frozen, until softened, press well and pur\u00e9e in a blender.<\/li>\n\n\n\n<li>Fry the bacon until crisp and crumble it.<\/li>\n\n\n\n<li>Combine all ingredients except the Gruy\u00e8re in a bowl and mix well together.<\/li>\n\n\n\n<li>Put the mixture in a greased ovenproof dish, top with the Gruy\u00e8re and bake in the oven, preheated to 180\u00ba C, for 30 minutes.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Notes<\/mark><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve it with pommes persill\u00e9es and a vegetable such as fennel.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Notes Serve it with pommes persill\u00e9es and a vegetable such as fennel.<\/p>\n","protected":false},"author":1,"featured_media":2350,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[142,146,155],"class_list":["post-2349","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","tag-bacon","tag-spinach","tag-tuna"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/comments?post=2349"}],"version-history":[{"count":4,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2349\/revisions"}],"predecessor-version":[{"id":2369,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2349\/revisions\/2369"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/2350"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=2349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=2349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=2349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}