White tuna belly fillets with tomato, piquillo pepper sauce and cheese ice cream served on a savoury biscuit crunch

David from Cocinando en Guadarrama has entered our recipe competition with a pintxo full of contrasting flavours and textures: savoury, sweet, sour, crunchy, soft, creamy, cold… He says that his initial idea was to make a white tuna belly fillet salad with tomato, piquillo peppers and cheese, but in the end he decided on something different and added the cheese ice cream.

The result? A simple, quick and surprising recipe.


  • One tin of white tuna belly fillets
  • One piquillo pepper
  • One tomato
  • One scoop of home-made cheese ice cream
  • Olive oil
  • Savoury biscuits
  • Parsley to taste


  1. Make the piquillo pepper sauce (blend the pepper along with a slug of olive oil) and set aside.
  2. Wash the tomato and cut a slice. Set aside.
  3. Crush the savoury biscuits (this can easily be done by hand) and sprinkle over the plate which will be used to serve the pintxo.
  4. Place the slice of tomato on the plate.
  5. Take a scoop of the cheese ice cream and place on top of the tomato slice.
  6. Place two strips of white tuna belly on the plate with the tomato and the ice cream.
  7. Dress with the piquillo pepper sauce.
  8. Sprinkle some chopped parsley on top.

Deliciously surprising – thanks David!

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