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Ingredients
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Mojama Ingredients
Method
Preparation Directions
- 1
Prepare the Tuna
Start by generously coating the yellowfin tuna belly with sea salt. Ensure that all surfaces are well covered. Place the tuna in a shallow dish and refrigerate for 24 to 48 hours to allow it to cure.
- 2
Rinse and Dry
After curing, remove the tuna belly from the refrigerator. Rinse it under cold water to remove excess salt. Pat it dry with paper towels.
- 3
Slice the Tuna
Using a sharp knife, slice the cured tuna belly into thin pieces, about 1/4 inch thick.
- 4
Toast the Almonds
In a small skillet, toast the sliced or slivered almonds over medium heat until they are golden and fragrant, stirring frequently to avoid burning.
- 5
Plate and Serve
Arrange the sliced mojama on a serving platter. Drizzle with olive oil, sprinkle with lemon zest, toasted almonds, and black pepper. Serve at room temperature.