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