Vol-au-vents filled with White Tuna

Vol-au-vents filled with white tuna

Rosa decided to take part in our recipe competition with a dish that is shaped like a dessert but with the soul of an aperitif. A puff pastry pie topped off with our Serrats White Tuna (Albacore). Olive and dates are the perfect complement to round off this dish with a taste of the sea. We’ve taken note for our next feast with friends.

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Beluga salad

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It looks like the summer and good weather is here. With the sunshine and warmth, who doesn’t feel like eating a salad? The blog El Bulli de Agus brings us this recipe with a taste of the sea. A salad to take to the beach or to prepare as a starter, or as a snack for a picnic with friends. Springtime flowers, various green leaves and our  anchovies among other ingredients make this dish a delicacy worthy of the most demanding palates. And why is it called a Beluga Salad? Well, we don’t know, we’ll just have to ask Agus…

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Vegetable salad snacks

Vegetable salad snacks

My seafood-loving friends, our friend Juana from the blog La Cocina de Juani proposes a period snack. A classic pintxo in our gastronomy: The comforting vegetable salad! The star dish at Sunday family lunches. A Sunday treat, a mouthful of tradition. Pure pleasure.

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Serrats tuna belly salad with raisins

 

Serrats tuna belly salad with raisins

Like bicycles, salads are for the summertime. Today we have a refreshing recipe for those pre-summer days. This dish, which has been sent in by Iosu, is one of those salads that are much more than salads. It is a complete meal which is packed full of nutrients, proteins, vitamins and carbohydrates, helping to fuel your energy to get you through the day. Ah, and our tuna belly – as soft and tender as ever – is the cherry on the cake.

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Pappadums with cauliflower cream with rosemary and Cantabrian anchovies

Pappadums with cauliflower cream with rosemary and Cantabrian anchovies

Today we’re travelling to India with this pappadums recipe that Margarita has prepared for us, from the blog Amigos Xiribita. We can imagine ourselves on a street in New Delhi with that typical smell of turmeric and cardamom… We sit down to eat that delicious bread, and we take out of our rucksack one of our tins of Cantabrian anchovies to make a smashing snack to get back our strength. Dreaming is free, isn’t it?

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Stuffed hake

Stuffed hake recipe

How we love tins of food! As a snack, as a main ingredient or as the perfect complement for a recipe… Tinned seafood is simply great and versatile. Rosalía from the Ross Gastronómica blog knows this well and has prepared a fabulous dish with our Serrats mussels. Hake filled with its green sauce and a stuffing that is pure flavour. We can already hear our gastric juices in the distance… what about yours?

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Tuna cannelloni

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My oh my, this recipe that Sandra has sent in from the blog Els Fogons de la Bordeta look just fantastic.

Tuna and white sauce in perfect harmony… We love that friendship that makes our stomach so very happy. Simply exquisite, sublime. Our heads are spinning. We’re in love.

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White tuna pastries

 

img_1239-3Our white tuna is so nice. La Cocina de Juani brings us this recipe that is delight for the senses. Mouthfuls of pure love for our canned fish. Mouthfuls of happiness.

Who could resist these white tuna pastries? Let’s get started.

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Sardines with guacamole and pomegranate ‘pintxo’

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We’re starting Thursday with enthusiasm. Iosu has prepared a snack for us. How to define it? As the song goes, Sabor de amor, todo me sabe a ti (It tastes of love, tastes of you) a must in cuisine without complications; in short, unbeatable.

Guacamole, pomegranates and our small sardines. What an aphrodisiac mixture! The germ of life, of the good life. Friends, prepare these pintxos, serve some drinks and enjoy. Enjoy as if there was no tomorrow. Delight yourselves.

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Endive with guacamole, anchovies and white tuna belly

 

Today we have a strong dish. We’re going to dear Mexico to prepare this recipe that Eneko sent in. A perfect snack to share among friends. And if we accompany it with some good tequila and a ranchera by Jorge Negrete, what do you say? Brilliant. Ándale, ándale!

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