Dish

Mojama

Dried Tuna

Mojama is made by curing tuna in salt for several days, which removes the moisture and intensifies the flavor. The cured tuna is then sliced thinly and served with olive oil and lemon juice. The dish has a rich and salty flavor, with a slightly chewy texture.

European cuisine› Mediterranean cuisine› Spanish cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Mojama is a traditional dish from the Andalusia region of Spain, and is a staple in the local cuisine. It is often served as a tapa or appetizer, and is sometimes paired with other cured meats and cheeses.

Dietary considerations

Mojama is a gluten-free and dairy-free dish, but may not be suitable for those with fish allergies.

Variations

There are many variations of mojama, with different regions and families having their own unique recipes. Some variations may include additional ingredients, such as garlic, paprika, or almonds. Some recipes may also use different types of fish, such as swordfish or bonito.

Presentation and garnishing

Mojama is typically served on a platter, with the thinly sliced tuna arranged neatly and drizzled with olive oil and lemon juice. The dish can be garnished with fresh herbs or sliced almonds.

Tips & Tricks

To ensure the tuna is fresh and safe to eat, it is important to buy it from a reputable fishmonger. The cured tuna should be firm and slightly chewy, with a rich and salty flavor. For a more flavorful dish, add additional seasonings such as garlic or paprika.

Side-dishes

Mojama is typically served on its own as a tapa or appetizer. It can also be served with bread or crackers.

Drink pairings

Mojama pairs well with dry sherry or fino, a type of fortified wine from the Andalusia region of Spain. It can also be enjoyed with a cold beer or a glass of white wine.