Here we have recipes and serving suggestions for Mojama, (Cured Tuna from the south of Spain).
AUTUMN MOJAMA TAPAS ( A La Florentina)
Serves 4 Tapas
Those of you who came to one of our Paella Sundays would already have tasted this Spanish Treat.
- 4 LARGE GREEN APPLES (DICED NOT PEELED)
- 1 TABLESPOON BUTTER
- 1 - 2 LEMONS (JUICED)
- 1 GARLIC CLOVE (FINELY CHOPPED)
- 3 - 4 SPRIGS OF CORIANDER (FINELY CHOPPED)
- 100 - 120g MOJAMA (SLICED OR CHUNKS)
Method
Firstly Prepare the Mojama by removing it from refridgeration and drizzling it with Extra Virgin olive oil and place it aside. Then on a low heat in a pan or small pot, melt the butter then add the cubed apples and raise the heat moderately until apples become lightly caremalised. When Apples are tender but not dissolved, Remove from Heat.
Add Garlic , Coriander and half of the lemon juice and lightly stir through.
Place into a salad bowl and add the rest of the lemon juice, and then add the Mojama, lightly mixing it through.
Garnish with a few sprigs of Coriander and serve at room Temperature, with a chilled dry white wine.
Enjoy!
