📝 About This Recipe
Known as the 'Jamón Ibérico of the Sea,' Mojama is an ancient Phoenician delicacy from the coasts of Andalusia, where thick tuna loins are cured in sea salt and wind-dried to perfection. This process transforms the fish into a deep burgundy treasure with a firm, velvety texture and a concentrated, savory umami flavor profile. Making it at home requires patience, but the result is a sophisticated, melt-in-the-mouth appetizer that captures the essence of the Mediterranean sun and sea.
🥗 Ingredients
The Fish
- 2 pounds Yellowfin or Bluefin Tuna Loin (Sashimi-grade, cut into uniform rectangular blocks roughly 2 inches thick)
The Cure
- 4 pounds Coarse Sea Salt (Avoid iodized salt; use high-quality Mediterranean sea salt if possible)
- 1/2 cup Granulated Sugar (Helps balance the salinity and aids in moisture extraction)
- 1 tablespoon Black Peppercorns (Toasted and lightly cracked)
- 3 pieces Dried Bay Leaves (Crumbled into the salt mixture)
Traditional Serving Accompaniments
- 1/2 cup Extra Virgin Olive Oil (High quality, fruity Spanish Picual or Arbequina)
- 1 cup Marcona Almonds (Fried and salted)
- 1 loaf Fresh Baguette (Sized for crostini)
- 2 pieces Ripe Tomatoes (For rubbing on bread (Pan con Tomate style))
👨🍳 Instructions
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1
Thoroughly pat the tuna loins dry using paper towels. Ensure the fish is cold and clean, removing any silver skin or dark bloodline (sangacho) for a cleaner flavor.
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2
In a large mixing bowl, combine the coarse sea salt, sugar, cracked peppercorns, and crumbled bay leaves. Mix well to ensure the aromatics are evenly distributed.
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3
Select a glass or ceramic rectangular dish. Spread a 1-inch 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 are not touching each other or the sides of the container.
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5
Completely cover the tuna with the remaining salt mixture. Press down firmly to ensure there are no air pockets and the fish is fully encased.
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6
Cover the dish loosely with a clean cloth and refrigerate. Let the tuna cure for 18 to 24 hours. The salt will draw out moisture, firming the flesh.
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7
Remove the tuna from the salt. You will notice the loins have shrunk and darkened significantly. Rinse the loins under very cold running water for 2-3 minutes to remove all surface salt.
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8
Submerge the rinsed loins in a bowl of ice-cold water for 30 minutes to 'desalt' the exterior slightly, ensuring it isn't overbearingly salty.
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9
Pat the loins completely dry with a lint-free kitchen towel. This step is crucial for preventing mold during the drying phase.
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10
Wrap the loins in clean, dry cheesecloth. Tie the ends with butcher's twine, creating a loop for hanging.
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11
Hang the tuna in a cool, dry place with good airflow (ideally 50-60°F). If you don't have a curing chamber, place them on a wire rack over a tray in the back of the refrigerator for 5-7 days.
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12
Check the firmness daily. The Mojama is ready when it feels like a firm steak or a semi-hard cheese. It should have lost about 20-30% of its original weight.
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13
Once cured, remove the cheesecloth. Use a very sharp knife to shave the Mojama into translucent, paper-thin slices against the grain.
💡 Chef's Tips
Always use the freshest sashimi-grade tuna possible to ensure safety and the best flavor profile. If the humidity is too high during drying, the fish may spoil; using a refrigerator with a wire rack is the safest method for home cooks. Do not skip the 30-minute soaking step after the salt cure, or the Mojama will be unpalatably salty. Store finished Mojama wrapped tightly in plastic wrap in the fridge for up to 3 weeks, or submerged in olive oil for several months.
🍽️ Serving Suggestions
Serve slices drizzled generously with extra virgin olive oil to soften the texture and enhance the richness. Pair with toasted bread rubbed with garlic and fresh tomato, topped with a single slice of Mojama. Accompany with a bowl of fried, salted Marcona almonds—the classic Spanish pairing. Serve alongside a chilled glass of dry Manzanilla or Fino Sherry to cut through the salt and fat. Add thin shavings to a simple salad of sliced oranges and red onion for a refreshing contrast.