Mojama: 10 Appetizer Recipes Beyond Almonds

Mojama with almonds and olive oil is a perfect classic. But to reduce mojama to just that one combination is to underutilize one of the best Iberian seafood products. Tuna mojama, with its concentrated umami flavor, firm texture, and saline intensity, functions as a versatile ingredient in a range of appetizer recipes that very few people have explored yet.

In this guide, you will find 10 mojama appetizer recipes ranging from the simplest to the most elaborate, all based on a common principle: mojama is the ingredient that provides the deep flavor, and the other elements are chosen to complement or contrast that intensity.

What is mojama and why does it have such a specific flavor?

Updated March 2026. Since 1990, we hand-select every product. This guide reflects that experience.

Mojama is bluefin tuna loin (Thunnus thynnus) cured in salt for several weeks and air-dried for months. It is one of the oldest fermented foods in the western Mediterranean: the Phoenicians were already producing it on the coasts of present-day Cadiz and Huelva, taking advantage of the tuna that passed through the Strait of Gibraltar during their annual migration.

The curing and drying process concentrates the tuna's proteins and transforms amino acids into free glutamate, the same compound that gives umami to Parmesan cheese or Cantabrian anchovies. The result is a product with a marine flavor intensity that is five to ten times that of fresh tuna. One gram of mojama has more flavor than ten grams of fresh tuna: this concentration is what makes it such a powerful ingredient in cooking.

The 200g gourmet tuna mojama available at Bacalalo is premium mojama, made from tuna loin from the Almadraba of the South Atlantic, using the same fishing and curing technique that has been producing the world's best mojama for centuries.

How to correctly slice mojama

Before any recipe, you need to know how to slice mojama. An incorrect cut will ruin the experience, even with top-quality mojama.

Mojama should always be sliced very thinly, between 1 and 3 millimeters depending on the recipe. The key is the knife: it must be long, flexible, and very sharp. A filleting or ham knife is ideal. If the knife is not sharp, the slices will tear instead of cutting cleanly, and the texture will be lost.

Temperature: Mojama is easier to slice with less breakage if it is slightly chilled (between 8 and 12 degrees Celsius). If you've just taken it out of a very cold refrigerator, wait 5 minutes for it to warm up slightly before slicing. At high room temperature, mojama softens too much, and the slices bend when cut.

The 10 mojama appetizer recipes

1. The classic: mojama with almonds, oil, and lemon

Start with the classic to understand the starting point before moving away from it. Very thin slices of mojama on a white plate. A drizzle of mild-flavored extra virgin olive oil (Arbequina, not Picual: Picual competes with mojama in intensity). Fried almonds or toasted Marcona almonds. A touch of lemon juice. Nothing more. This recipe has existed for centuries because the balance it creates is practically perfect: the fat from the oil and almonds softens the saline intensity of the mojama, the lemon provides acidity that cleanses the palate, and the almonds provide a texture that mojama alone does not have.

2. Mojama on avocado toast with lemon zest

Toast a slice of sourdough bread. Mash half a ripe avocado on the toast with a fork, add salt, pepper, and lemon juice. Place 3-4 thin slices of mojama on top of the avocado. Finish with lemon zest, a drizzle of olive oil, and Maldon sea salt flakes. Avocado acts as a buffer for the intensity of mojama: its neutral fat and creaminess soften the experience without masking the flavor of the cured tuna. A very satisfying appetizer toast.

3. Mojama with seasonal tomato and olive oil

This is elevated bread with tomato. Slice seasonal tomato into 1 cm rounds. Salt, extra virgin olive oil. On top, slices of mojama. Another drizzle of oil over the mojama. Ripe summer tomatoes, with their sweetness and inherent acidity, are one of mojama's most natural complements. The tomato-mojama combination works on the same principle as sun-dried tomato with anchovies: the umami of the seafood product integrates with the sweetness of the tomato, creating a whole that is greater than the sum of its parts.

4. Mojama with orange, black olives, and fennel

A Sicilian-inspired recipe. On a plate, arrange thin slices of orange without white pith. On top, pitted black olives (Kalamata or Aragonese) cut in half. Mojama slices between the orange slices. A few very thin slices of fresh raw fennel or some fennel fronds. Dress with extra virgin olive oil, a pinch of freshly ground black pepper, and fleur de sel. The orange with its citrus sweetness, the olives with their fermented bitterness, and the fennel with its anised freshness create a context where mojama seems like a different ingredient than you knew: softer, more complex, less aggressive.

5. Mojama as a topping for fried or scrambled eggs

Eggs and mojama are a combination that very few people have tried and that works exceptionally well. Fry an egg in olive oil at high temperature (the crispy edge is important), and on the freshly cooked yolk, place 2-3 slices of mojama. The liquid yolk emulsifies with the mojama slices when you break them, creating a spontaneous yolk and mojama sauce that is directly addictive. For scrambled eggs, incorporate the mojama cut into very small pieces off the heat, just before serving: the residual heat slightly softens the mojama, and the flavor integrates into the eggs.

6. Mojama in a salad with beetroot and goat cheese

The contrast of sweet and earthy beetroot with the saline intensity of mojama is one of the most interesting contrasts on this list. Cut cooked beetroot into small cubes. Mix with crumbled goat cheese, toasted walnuts, and arugula or lamb's lettuce. Dress with a honey-mustard vinaigrette. On top, slices of mojama. The goat cheese acts as a mediator between the beetroot and the mojama: its lactic acidity connects the vegetal sweetness with the marine intensity. A salad that works as a complete starter.

7. Mojama with gazpacho as a base

Serve the gazpacho in a shallow bowl in a thin layer (not a deep bowl: on a plate). In the center of the plate, a small pile of rolled mojama slices. Around it, small cubes of cucumber, tomato, and green pepper. A few drops of extra virgin olive oil on top of the mojama. This recipe has an element of surprise: the cold gazpacho acts as an acidic base which, in contact with the umami mojama, creates a combination reminiscent of the flavor of a good fish consommé. It's a visually appealing and complex-flavored appetizer that can be assembled in 5 minutes if you have gazpacho already prepared.

8. Mojama with mango and lime, ceviche style

This recipe applies the logic of ceviche to mojama: citric acid, fruity sweetness, intense marine product. Cut ripe mango into 1 cm cubes. Mix with lime juice, salt, and a pinch of cayenne pepper. Serve in a small glass or bowl. On top, very thin slices of mojama. Fresh cilantro leaves finish the dish. Mojama is not "cooked" by the lime acid (it is already cured), but the acid softens its surface salinity, and the sweetness of the mango creates a counterpoint that makes mojama accessible to palates that find it too intense in its classic format.

9. Mojama toast with piquillo peppers and anchovies

An intensely flavored toast for those who are not afraid of strong flavors. Toast rye bread. Spread a tablespoon of canned piquillo peppers (from Lodosa, if possible) slightly mashed with a fork. Place a Cantabrian anchovy on top of the pepper. And on top of the anchovy, a slice of mojama. It's a three-layer umami toast that might sound excessive but has coherence: the sweet piquillo, the salty and fatty anchovy, and the intense mojama form a balanced whole where each layer softens the next. Drizzle with extra virgin olive oil.

10. Grated mojama as a condiment in pasta or risotto

This recipe changes the format: instead of eating mojama in thin slices, it is used grated as a condiment, just like Parmesan. With a fine-holed cheese grater, grate mojama over pasta with olive oil and garlic, or over a fish risotto. The grated mojama partially melts with the heat and releases its umami into the dish. The result is a dish that tastes like "more" without anyone knowing exactly why: it's the umami of mojama working in the background, just like Parmesan in a risotto or dissolved anchovy in a sauce. This use of mojama as a condiment is one of the secrets of Andalusian and Huelva cuisine that has not yet reached the general public.

Mojama on the appetizer platter

Mojama is one of the indispensable elements in a well-constructed seafood appetizer platter. Its dark color contrasts visually with orange salmon and red roe. Its intense flavor demands to be counteracted by elements on the platter (bread, avocado, olive oil) that soften it for less accustomed palates. For a platter for 6-8 people, 100g of mojama sliced thinly is sufficient: it is a product consumed in small quantities due to its intensity.

What to drink with mojama

Mojama, due to its salinity and umami intensity, calls for drinks with acidity and freshness that cleanse the palate between bites:

• Fino or Manzanilla: the traditional Andalusian pairing. Fino sherry or Manzanilla from Sanlucar have the marine salinity and oxidative character that perfectly accompany mojama. This combination has been working for centuries in Cadiz and Huelva.
• Very cold lager beer: The clean bitterness of a lager cuts through the salinity of the mojama and prepares the palate for the next bite.
• Brut Cava or Champagne: The bubbles and acidity do the same job as Manzanilla but with a more elegant profile for formal occasions. A Cava Verema Canals Munne works perfectly with mojama.
• Very dry and mineral white wine: An Albarino or a young (unaged) Fino Palomino from Jerez are excellent with mojama.

Frequently asked questions about mojama

How should mojama be stored once opened?
Once opened, wrap the piece of mojama in cling film or a slightly damp cotton kitchen towel and store in the refrigerator. It will keep for up to 2-3 weeks in good condition. If left uncovered, it will dry out too much, and the slices will become too hard and difficult to cut.

Can mojama be eaten without slicing?
Technically yes, but it's not the best experience. A large piece of mojama has too much concentrated intensity, and the texture is difficult to chew. Thin slices of 1-3 mm are the optimal way to consume it: the intensity is distributed in the bite in a pleasant, not aggressive, way.

What is the difference between "primera" (first grade) and "segunda" (second grade) mojama?
"Primera" mojama (or "lomo" mojama) uses the central part of the tuna loin, which is leaner and has a more uniform texture. "Segunda" mojama uses less prized parts of the tuna (belly, tail) that have more fat or a more irregular texture. The difference in flavor and texture between first and second grade is significant: first grade has a cleaner flavor concentration and a more uniform slice when cut. The gourmet tuna mojama we offer at Bacalalo is first quality.

Is mojama high in sodium?
Yes. Like all salt-cured products, mojama has a high sodium content: approximately 2-3 grams of sodium per 100g of product. Given that it is consumed in small quantities (30-50g as an appetizer), the sodium intake in a normal serving is equivalent to that of a serving of cured cheese or Iberian ham. For diets with strict sodium restrictions, consult your doctor, but for most people, moderate consumption of mojama does not pose a problem.

Beyond the appetizer: mojama in cooking

The 10 appetizer recipes we've seen are just the beginning. Mojama also works as an ingredient in main dishes when used in small quantities as a condiment: in pasta, in risotto, in warm salads, in emulsified vinaigrettes to dress cooked fish. It is an ingredient with the same versatility as anchovies but with a different flavor profile, more smoky and less fatty, which opens up different culinary possibilities.

Find gourmet tuna mojama at Bacalalo and also explore our entire selection of gourmet preserves for other ingredients that work with the same logic of concentrated intensity and versatility in recipes. From Mercat del Ninot in Barcelona, we have been bringing the best of the sea to our customers' tables since 1990.