Mojama tuna fillet, dry-cured in sea salt, is a rare delicacy from Andalucía. Mojama is made by curing the tuna loins for two to three days (depending on size) then, similarly with Spanish cured ham the salt is washed off and the loins are left to cure. The traditional method still involves laying out the tuna loins and letting them dry cure in the sun and coastal breezes, this process usually takes around three weeks.

Tomatoes: Fresh, sweet vine ripened tomatoes work well with mojama, chop the tomatoes and sprinkle over a little pepper or finely chopped sage with olive oil for a combination of land and sea.

Almonds: Unsalted almonds also compliment mojama, there is a certain sweetness to the almond that helps balance the strong flavor of the tuna, accompanied with cold beer mojama and almonds make up a classy Spanish tapa.

Olives: For those who adore Spain’s true flavors the humble olive will compliment your thinly sliced mojama perfectly, split olives are best or large queen olives, either marinated in herbs or simply plain.

Olive Oil: One of the more popular ways to serve mojama is to cut the loin thinly then lay the slices in a terracotta tray before covering with olive oil. The slices are left to marinade for an hour or two during which time they begin to soften. Once ready  the slices are served on fresh crusty bread drizzled in the infused oil.

PRODUCT OF SPAIN