Mojama de Atún - Spanish Cured Tuna

Recipe

Mojama de Atún - Spanish Cured Tuna

Savory Delights: Spanish Cured Tuna - A Taste of Tradition

4.2 out of 5

Indulge in the rich flavors of Spanish cuisine with this authentic recipe for Mojama de Atún. Made from air-dried and salt-cured tuna, this dish is a true delicacy that showcases the culinary heritage of Spain.

Jan Dec
Seafood› Fish Dish› Saltwater Fish Dish› Mojama
European cuisine› Mediterranean cuisine› Spanish cuisine

Preparation time

30 minutes

Cooking time

N/A (Curing time: 2-3 weeks)

Total time

2-3 weeks (including curing time)

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Mediterranean diet, Pescatarian diet, Gluten-free diet, Dairy-free diet, Low-carb diet

Allergens

Fish

Not suitable for

Vegan diet, Vegetarian diet, Kosher diet, Halal diet, Nut-free diet

Ingredients

Nutrition

  • Calories: 150 kcal / 628 KJ
  • Fat: 5g (Saturated Fat: 1g)
  • Carbohydrates: 0g (Sugars: 0g)
  • Protein: 25g
  • Fiber: 0g
  • Salt: 500mg

Preparation

  1. 1.
    Rinse the tuna loin under cold water and pat it dry with paper towels.
  2. 2.
    In a shallow dish, spread a layer of sea salt.
  3. 3.
    Place the tuna loin on top of the salt and cover it completely with the remaining salt.
  4. 4.
    Sprinkle the smoked paprika evenly over the salt-covered tuna.
  5. 5.
    Cover the dish with plastic wrap and refrigerate for 24 hours.
  6. 6.
    After 24 hours, remove the tuna from the dish and rinse off the excess salt.
  7. 7.
    Pat the tuna dry and hang it in a cool, dry place for 2-3 weeks, until it becomes firm and dark in color.
  8. 8.
    Once cured, slice the Mojama de Atún thinly and drizzle with olive oil before serving.

Treat your ingredients with care...

  • Tuna loin — Ensure that the tuna loin is fresh and of high quality. Look for a firm texture and vibrant color. If fresh tuna is not available, frozen tuna loin can be used as well.

Tips & Tricks

  • For a milder flavor, you can reduce the curing time to 1-2 weeks.
  • Experiment with different spices such as black pepper or garlic powder to add your own twist to the curing process.
  • Store the sliced Mojama de Atún in an airtight container in the refrigerator to maintain its freshness.

Serving advice

Serve the thinly sliced Mojama de Atún on a platter as a tapa, accompanied by crusty bread, olives, and a glass of dry sherry. It can also be used as a topping for salads, pasta dishes, or even as a garnish for seafood soups.

Presentation advice

Arrange the slices of Mojama de Atún in an overlapping pattern on a plate. Drizzle a little extra virgin olive oil over the top and garnish with a sprinkle of smoked paprika and fresh parsley for a pop of color.

More recipes...