📝 About This Recipe
Known as the 'Ibérico Ham of the Sea,' Mojama is a centuries-old Phoenician delicacy from the coast of Andalusia, Spain. This salt-cured, wind-dried tuna loin undergoes a transformation into a deep mahogany treasure with a firm texture and an intense, savory umami profile. Making it at home is a patient labor of love that rewards the senses with a sophisticated appetizer unlike any other.
🥗 Ingredients
The Tuna
- 2 lbs Yellowfin or Bluefin Tuna Loin (Sashimi grade, cut into long uniform rectangular blocks roughly 2 inches thick)
The Cure
- 4 lbs Coarse Sea Salt (High quality Mediterranean sea salt is preferred)
- 1/2 cup Granulated Sugar (To balance the salinity and aid in moisture extraction)
- 4 pieces Dried Bay Leaves (Crushed into small bits)
- 1 tablespoon Black Peppercorns (Toasted and lightly cracked)
Traditional Serving Components
- 1/2 cup Extra Virgin Olive Oil (Robust Spanish Picual or Arbequina variety)
- 1/2 cup Marcona Almonds (Fried and salted)
- 1 loaf Crusty Baguette or Regañás (Regañás are traditional thin, crisp Andalusian crackers)
- 1 sprig Fresh Flat-Leaf Parsley (For a very light garnish)
👨🍳 Instructions
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1
Thoroughly pat the tuna loins dry with paper towels. Ensure the fish is extremely cold, ideally straight from the refrigerator, to maintain its structural integrity.
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2
In a large bowl, combine the coarse sea salt, sugar, crushed bay leaves, and cracked peppercorns. Mix well to create a uniform curing blend.
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3
Select a glass or non-reactive ceramic dish deep enough to hold the tuna. Spread a 1-inch layer of the salt mixture across the bottom of the dish.
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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 cover the tuna with the remaining salt mixture. Press down firmly to ensure there are no air pockets and the fish is entirely encased.
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6
Cover the dish with plastic wrap and place it in the refrigerator. Let it cure for 18 to 24 hours depending on the thickness of the loin; the fish should feel significantly firmer to the touch.
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7
Remove the tuna from the salt. Rinse each piece under cold running water for 2-3 minutes to remove all surface salt. This 'desalado' phase is crucial for flavor balance.
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8
Pat the loins completely dry with a clean lint-free kitchen towel. Moisture is the enemy of the drying process.
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9
Wrap each loin in a single layer of sterile cheesecloth. This protects the fish from dust while allowing it to breathe.
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10
Place the wrapped tuna on a wire cooling rack set over a tray in the refrigerator. The air must be able to circulate around all sides of the fish.
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11
Allow the tuna to air-dry in the refrigerator for 7 to 10 days. Turn the loins once every 24 hours.
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12
The Mojama is ready when it has lost about 20-30% of its weight and has a dark, translucent appearance like aged mahogany. It should be firm but slightly yielding in the center.
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13
To serve, use a very sharp carving knife to slice the Mojama against the grain into translucent, paper-thin rounds or rectangles.
💡 Chef's Tips
Always use the freshest sashimi-grade tuna to ensure safety and the best flavor profile. If the tuna feels too salty after rinsing, soak it in a bowl of cold water for 20 minutes before drying. Avoid using table salt; the fine grains will over-salt the fish far too quickly. For the best results, use a refrigerator with a fan (convection) to help the air circulation during the drying phase. Store finished Mojama wrapped in parchment paper inside an airtight container in the fridge for up to 3 weeks.
🍽️ Serving Suggestions
Arrange the slices on a platter and drizzle generously with high-quality Extra Virgin Olive Oil to soften the texture. Pair with a chilled glass of dry Manzanilla or Fino Sherry to cut through the richness. Serve alongside toasted Marcona almonds to provide a crunchy contrast to the firm tuna. Place a slice of Mojama on a 'Regañá' cracker with a tiny dollop of tomato jam for a sweet and salty tapa. Accompany with a side of pickled piparra peppers for a bright, acidic counterpoint.