Salad of white tuna belly fillets with seasoned roasted peppers

Salad of white tuna belly fillets with seasoned roasted peppers

This tuna belly fillet and pepper salad is one of those dishes that as well as being a feast for the eyes is also a delight for the palate. Manuel has shown that it does not require many ingredients to prepare delicious dishes. And following the principle that forewarned is forearmed, remember that having certain ingredients pre-prepared can save you a lot of time. Read more

Eggs stuffed with tuna and piquillo peppers

Eggs stuffed with tuna and piquillo peppers

Stuffed eggs dishes are one of the best places to let our imaginations fly. They let us show off all kinds of preparation and presentation techniques and are always a hit, especially if made with canned fish. White tuna and piquillo peppers are the stuffing’s stars in this recipe from La cocina de Juani, and they make a great couple. Want to see the rest of this delicious duet’s ingredients? Here’s the recipe. Read more

Rice rolls with vegetables and sardines

Rice rolls with vegetables and sardines

If you’re looking for a complete, tasty and also appealing and surprising dish, you’ll love these rice rolls with vegetables and sardines that Margarita has sent in to us.  Read more

Monkfish and seafood salad

Monkfish and seafood salad

What do you think about enjoying a refreshing monkfish and seafood salad on a terrace in the sun? We think it’s a great plan. Since we saw the recipe by Agustín (El bullir de Agus) we can’t think about anything else. The bit about the terrace might have to wait, but we’re going to get started with the salad right away! Read more

Sautéed broccoli with White Tuna

Sautéed broccoli with White Tuna

Along with the arrival of Spring, we tend to make lighter dishes. Plus, we spend more time outside and less time in the kitchen. This broccoli and White Tuna recipe that Tamara sent us is ideal for those kind of days: it’s healthy, flavourful, light but hearty, and very simple to prepare. Read more

Puff pastry with anchovies and blue cheese

Puff pastry with anchovies and blue cheese

When we see a picture of a puff pastry like the one sent in to us by Pilar, we start to daydream imagining the delicious filling that it might be hiding. Of course, although we imagine all kinds of ingredients, there’s one that’s never missing: canned fish. What filling are you imagining? Have a look at this recipe, which is sure to inspire you. Read more

Seafood ravioli

Seafood ravioli

Look at the ravioli Sonia has prepared for our recipe competition! Don’t you just feel like immediately sinking your teeth into them? In particular, knowing that they are filled with our delicious White Tuna belly? We’re definitely not going to wait any longer and are going to get started with the recipe. And then we’ll set sail in search of more recipes on Sonia’s blog.    Read more

Carbonara and tuna belly mini-pizzas

Carbonara and tuna belly mini-pizzas

Cristina, passionate about cuisine from a young age and the author of the blog Recetas pasito a pasito, is taking part again in our recipe competition with a very appetising snack. Minimalist mini-pizzas, which with only two ingredients on the base manage to make those who try them want more.  Read more

Avocado with anchovies, piquillo peppers and black garlic

Avocado with anchovies, piquillo peppers and black garlic

You probably already know how well Cantabrian anchovies go with avocado or piquillo peppers. Well, imagine what this recipe that Manuel has sent in to us is like, combining these three great ingredients with mastery and adding a very personal touch.

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Pasta salad with tuna belly

Pasta salad with tuna belly

Today’s recipe has reminded us that we’re just a month away from spring!

Although they can be eaten at any time of the year, just looking at a pasta salad like the one Eva has sent in to us makes us think about good weather and outdoor meals. And what’s more, it’s not just any pasta salad, because the dressing has a special touch that you’re going to love.

It can be eaten cold or warm, and Eva recommends that we make more than enough, as the following day it can be enjoyed adding some lettuce to it. Read more