Salt-Cured Tuna with Tomato — Mojama with Tomato and Olive Oil
Andalusian salt-cured tuna sliced paper-thin and arranged over ripe tomato slices, dressed with olive oil and flaky salt, finished with marcona almonds and country bread for a clean coastal plate.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Bring 160g mojama to room temperature 15 minutes before serving. Slice 2 large ripe tomatoes into 1cm rounds. Toast 4 thick slices country bread over medium heat 3 to 4 minutes until deep golden. Roughly chop 60g Marcona almonds.
Toast
Heat a skillet or toaster over medium-high heat. Toast bread slices in two batches, 2 to 3 minutes per side until edges are crisp and interior is warm. Set aside on a clean plate.
Plate
Divide tomato rounds between two plates, fanning them in a single layer. Drape half the mojama slices over each portion, leaving some red showing. Scatter almonds across both plates. Drizzle 20ml extra-virgin olive oil per plate generously, sprinkle 0.25 tsp flaky salt and 0.25 tsp black pepper on each. Serve with toasted bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.