Joonas Laurila’s recipes leave room for togetherness

Joonas Laurila is a runner and a chef who isn’t afraid to push his own limits – whether in miles or meals. Now, he’s sharing two easy recipes where a pared-down idea and first-rate ingredients take the dining experience to a whole new level.

Text and photos: Joonas Laurila

Hi Joonas! Could you introduce yourself to the readers of Design Stories?
“Hi! I’m Joonas, and I’ve spent years chasing personal records in running while also finding myself in the kitchen. I know what it feels like to push limits, stay disciplined, and pour my heart into every mile and every meal.

I believe life is at its best when lived in a hedonistic rhythm: the steady pace of running, the slow stirring of a sauce, and the sounds of family gathered around the dinner table. I don’t separate these parts of myself, because they feed one another. Running makes me a better chef. Cooking keeps me grounded. And fatherhood makes it all real.”

Which flavors or ingredients are inspiring you right now?
“Seasonality plays a big role in my cooking, but sometimes you just have to listen to your heart when a craving hits. As for ingredients, pasta in all its forms is a favorite, along with vegetables that never cease to surprise me with their variety.”

Do you have a go-to recipe that never fails?
“Our family, always on the move, practically lives on pasta. I have dozens of trusty recipes that keep even everyday meals varied and exciting. It’s hard to pick just one favorite, but tomato-based pastas – in all their forms – have always been a staple for us.”

What does your dream kitchen look like?
“My dream kitchen would have stainless steel countertops and one wooden surface reserved just for making pasta. A couple of ovens and a big stovetop. Other than that, what I really want is space, clean surfaces, and utensils that are always in order, plus good cutting boards and pans. At home, I rely on Global knives, and I like keeping them on the wall where they’re easy to grab.”

If you could cook dinner for anyone, who would you invite to your table?
“I’d choose Michelle Obama, because she understands the importance of food in building a sense of community. She also once planted a kitchen garden at the White House. And José Andrés, because through his NGO, World Central Kitchen, he’s making the world a better place by cooking in disaster zones, right now in Gaza. It would be amazing to cook them a meal that reflects the same values they stand for.”

You’re sharing two recipes with us now. How did you end up choosing these?
“I like colorful dishes that can be prepared ahead of time, leaving just the finishing touches. As much as I enjoy cooking, I don’t want to be stuck in the kitchen while everyone else is enjoying themselves at the table.

In Ajo Amarillo (my take on the classic Ajo Blanco), a sweet, melon-like, spicy sauce meets seared shrimp; in the other, a citrusy broth gently cooks tuna. Both recipes follow the same principle: a simple idea, a handful of good ingredients, and a delicious result that’s so much more than the sum of its parts.”

Recipe: Ajo Amarillo (Serves 4–6)

Ingredients:

• 200 g (about 7 oz) jumbo shrimp

• 1 small cantaloupe

• 100 g (about 3.5 oz) almonds

• 2 dl (about ¾ cup) dried bread

• 1.5 dl (a little over ½ cup) olive oil

• Juice of 1 lemon

• 1 tbsp ras el hanout spice blend

• 1–2 tbsp sherry vinegar (or another mild wine vinegar)

• Salt

Instructions:

1. Remove the seeds from the cantaloupe and dice the flesh. Place the melon cubes and dried bread in a blender.

2. Add the remaining ingredients and blend until completely smooth. If the mixture feels too thick, add more oil or a splash of cold water. You’re aiming for a loose, yogurt-like consistency.

3. Strain the sauce if you like, then let it chill in the refrigerator. It works beautifully both at room temperature and cold.

4. Serve the sauce with seared shrimp, Iberico pork, or any sides you enjoy. Finish with toasted almonds, flat-leaf parsley, and chili oil – or get creative with your own combinations.

Searing the shrimp:

1. Heat a neutral oil in a pan until hot.

2. Sear the shrimp for 1–2 minutes per side.

3. Lower the heat to medium, then add a knob of butter, a crushed garlic clove, and some parsley. Cook briefly.

4. Season with salt and serve alongside the sauce.

Tip: You can easily adjust the flavor of the sauce by adding more or less melon or almonds. The ras el hanout can also be swapped for another spice blend if you’re in the mood to experiment.

Recipe: Tuna Ceviche

Ingredients:

• 200 g (about 7 oz) fresh tuna

• 2 tbsp olive oil

• 1 red onion

• 1 tart green apple

• 1–2 jalapeños

• Juice of 1 lemon

• Juice of 2 limes

• Salt

• Flat-leaf parsley

• (Optional: edible viola flowers for garnish)

Instructions:

1. Dice the tuna, season lightly with salt, and place in the refrigerator to marinate.

2. Dice the red onion and apple, and slice the jalapeños.

3. In a bowl, combine the olive oil, lemon juice, and lime juice. Add the onion, apple, and jalapeños, and let the mixture sit for 20 minutes to develop flavor.

4. Mix the marinade with the tuna. Taste and adjust seasoning with salt if needed.

5. Finish with flat-leaf parsley and, if you like, garnish with viola flowers.

See also:

• More kitchen and dining products >

Featured designs may not be available worldwide.

Published on 25 Sep, 2025