Mojama
Salt-cured and air-dried tuna loin, dense and deep red, nicknamed the ham of the sea for its intensity. An ancient Cádiz delicacy, it is served in the simplest way possible, in thin slices with good oil and almonds, so its concentrated flavour dominates.
Approximate, per 1 tapa (~30g, thin slices). Values vary by recipe and portion.
Ingredients
- ·150 g mojama, in one piece
- ·Marcona almonds, toasted
- ·Extra virgin olive oil, the best you have
- ·A few drops of lemon juice (optional)
- ·Rustic bread (optional)
Method
- 1
Chill the mojama briefly so it firms up, which makes it easier to cut into very thin slices.
- 2
Using a sharp knife, slice it as thinly as possible, almost translucent, cutting against the grain.
- 3
Lay the slices out in a single layer on a plate so their deep colour and marbling show.
- 4
Drizzle generously with extra virgin olive oil, which softens the salt and brings out the tuna's depth.
- 5
Add a few drops of lemon if you like a touch of brightness, though many prefer it with oil alone.
- 6
Scatter toasted almonds around the plate and serve with bread, as a tapa to open a meal, with a cold fino or beer.