Salmorejo ice cream with tuna and crispy Iberian ham

Who said that in a meal ice cream is served for dessert? Today we’re swapping the wafer for yellowfin tuna and want to propose a surprising starter that you’re bound to enjoy: Salmorejo ice cream with yellowfin tuna and crispy Iberian ham. A recipe by Elena, her debut in our recipe competition, though she is quite experienced when it comes to cooking. 



  1. Prepare a salmorejo (a purée made from tomatoes, bread, oil, garlic and vinegar).
  2. Mix the salmorejo (600 ml) with a carton (200 ml) of cream, 35% fat content, and a dash of olive oil.
  3. Beat the mixture and leave it in the fridge for at least 4 hours.
  4. Start the ice cream maker* and pour the chilled mixture into it, letting it solidify for 40 minutes.
  5. Place 50 g of finely chopped Iberian ham on some parchment paper and put it in the microwave for one minute.
  6. Move the ham and put it in the microwave for another minute.
  7. Let the crispy ham cool at room temperature.
  8. Serve the salmorejo ice cream with some tuna loins and sprinkle the crispy ham over it.

*If you don’t have an ice cream maker, instead of putting the mixture in the fridge, just put it in the freezer. Remove it 2 hours later and knead it with a kitchen machine to prevent crystallisation. Freeze it again and repeat the same operation 2 hours later.

Original and delicious, thanks Elena!

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