📝 About This Recipe
Known as the 'Jamón of the Sea,' Mojama is an ancient Phoenician delicacy from the sun-drenched coasts of Andalusia, Spain. This exquisite salt-cured tuna loin transforms from raw fish into a firm, deep-mahogany treasure with a concentrated umami profile and a silky, buttery finish. It is a testament to the beauty of patience and simple ingredients, offering a sophisticated taste of the Mediterranean in every translucent slice.
🥗 Ingredients
The Tuna
- 2 pounds Yellowfin or Bluefin Tuna Loin (Sashimi grade, center-cut 'descargamento' or 'back' loin preferred)
The Cure
- 4 pounds Coarse Sea Salt (Traditional Spanish sea salt is best; do not use table salt)
- 1/4 cup Granulated Sugar (To balance the intensity of the salt)
- 1 tablespoon Black Peppercorns (Lightly cracked)
- 3 pieces Dried Bay Leaves (Crumbled)
Traditional Serving & Finishing
- 1/2 cup Extra Virgin Olive Oil (High quality, preferably Spanish Picual or Arbequina)
- 1/2 cup Marcona Almonds (Fried and salted)
- 1 loaf Fresh Baguette (Sliced thin and lightly toasted)
- 2 medium Ripe Tomatoes (For rubbing on bread (Pan con Tomate style))
👨🍳 Instructions
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1
Begin by preparing the tuna. Trim the loin into uniform rectangular blocks (approx. 2 inches wide and 8 inches long). This ensures an even cure throughout the meat.
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2
In a large bowl, combine the coarse sea salt, sugar, cracked peppercorns, and crumbled bay leaves. Mix thoroughly to create your curing base.
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3
Select a glass or non-reactive plastic container. Spread a 1-inch thick layer of the salt mixture across the bottom of the container.
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4
Place the tuna loins on top of the salt bed, ensuring they do not touch each other or the sides of the container.
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5
Completely bury the tuna with the remaining salt mixture. The fish should be entirely submerged in salt with no flesh exposed.
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6
Cover the container loosely with a lid or plastic wrap and place it in the refrigerator. Let it cure for 18 to 24 hours depending on the thickness of the loin; the meat should feel firm to the touch.
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7
Remove the tuna from the salt. Rinse each piece thoroughly under cold running water to remove all surface salt. Pat the loins completely dry with paper towels.
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8
Wrap the tuna loins in a single layer of clean cheesecloth. This protects the fish while allowing it to breathe during the drying phase.
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9
Place the wrapped tuna on a wire rack set over a baking sheet to allow for 360-degree airflow. Return to the refrigerator or a very cool, dry, well-ventilated area (50-60°F).
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10
Allow the tuna to dry for 10 to 14 days. Flip the loins every 2 days. The Mojama is ready when it has lost about 20-30% of its weight and has a dark, firm, leather-like exterior.
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11
Once cured, remove the cheesecloth. To serve, use a very sharp knife to cut paper-thin slices against the grain.
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12
Arrange the slices on a platter and drizzle generously with high-quality extra virgin olive oil. Let the slices sit in the oil for 15 minutes before serving to soften slightly.
💡 Chef's Tips
Always use the freshest sashimi-grade tuna possible to ensure safety and superior flavor. If the tuna feels too hard after drying, a longer soak in olive oil before serving will restore a pleasant, supple texture. Avoid using fine table salt, as it will penetrate the meat too quickly and make the Mojama aggressively salty. Store your finished Mojama wrapped in parchment paper inside a sealed container in the fridge for up to 2 months. For a professional touch, use a mandoline or a very sharp sushi knife (Yanagiba) to achieve the signature translucency.
🍽️ Serving Suggestions
Serve alongside a glass of chilled Manzanilla or Fino Sherry to cut through the richness. Pair with crunchy Marcona almonds and a bowl of brined Gordal olives. Layer thin slices over toasted bread rubbed with ripe tomato and a thread of olive oil. Top a simple salad of sliced oranges and red onion with Mojama for a classic 'Ensalada de Naranjas' twist. Accompany with a crisp, dry white wine like an Albariño or a cold Spanish lager.