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Recipe for :

Bonito Tuna and Cream Cheese Parcels

This recipe for Bonito Tuna and Cream Cheese Parcels has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

Very simple seafood tapa with a quick preparation time. These tuna parcels are delicious served cold on a hot day and go exceptionally well with a chilled glass of white Rioja. Fabulous combination of summer flavour.

Ingredients for Bonito Tuna and Cream Cheese Parcels

150g Cured Bonito tuna
1 Tub Philadelphia cream cheese
12 Baby spinach leaves
Ground black pepper
Cocktail sticks

How to make Bonito Tuna and Cream Cheese Parcels

  • With a long sharp knife (ham carving knife is ideal) carefully cut 12 two inch long strips of tuna away from the loin
  • Open the baby spinach leaves and place the tuna inside.
  • Place a generous amount of cream cheese on top of the tuna.
  • Sprinkle the ground pepper on top of the cheese.
  • Wrap up the spinach leaves and puncture through with a cocktail stick to keep in place.


  • With preparation time only being around 5 - 10 minutes these tapas can be made at the last minute. However they can also be prepared earlier and kept refrigerated for up to 12 hours.

Bonito Tuna and Cream Cheese Parcels

Orce Serrano Hams

Published with permission of Orce Serrano Hams