Mojama: 8 Appetizer and Tapas Recipes with the Ham of the Sea

What is mojama: the ham of the sea

Mojama is tuna loin cured in salt and air-dried, a process that concentrates the tuna's flavor into something completely new: a dense, intense product with deep umami and a texture reminiscent of Iberian ham but with a soul of the sea. It's no coincidence it's called "the ham of the sea."

Its origins date back to the Phoenicians, who were already salting and drying tuna on the coasts of what are now Cadiz and Murcia over 3,000 years ago. The word "mojama" comes from the Arabic musama (dry, enclosed in wax), and the technique has remained practically the same ever since: the loins of bluefin or yellowfin tuna are extracted, covered in coarse salt for 24-48 hours, washed, pressed to extract moisture, and hung to air-dry for 15-20 days until the meat acquires that dark garnet color and firm yet flexible consistency.

The highest quality mojama comes from bluefin tuna (Thunnus thynnus) caught by almadraba, off the coasts of Cadiz, Huelva, and Murcia during the migration season (May-June). This tuna has exceptional intramuscular fat that concentrates during curing, producing a more unctuous, complex mojama with a longer finish.

At Bacalalo, from our stall at the Mercat del Ninot in Barcelona, we work with top-quality mojama selected for its color, texture, and flavor. And one of the most common questions we get is: "What can I do with mojama besides eating it with almonds?" This guide answers that question with 8 recipes that make the most of this extraordinary product.

How to properly cut mojama

Before the recipes, a fundamental point: how mojama is cut decisively influences the experience. Here are the three main ways:

• Thin slices (2-3 mm): The classic cut for tapas and appetizers. It is cut with a very sharp knife, diagonally to the piece, as if slicing cured meat. Thin slices melt in the mouth and release flavor gradually.
• Cubes or dices (1 cm): For recipes where mojama is accompanied by other textured ingredients, such as almonds, salads, or potatoes. Cubes allow you to chew and enjoy the firm texture of the mojama.
• Shavings or grated: To use as a condiment. Grate with a microplane or cut into very thin shavings with a vegetable peeler. This way, the mojama acts as a flavor enhancer, much like grated Parmesan cheese.

Key tip: Take the mojama out of the refrigerator 15-20 minutes before cutting. At room temperature, it is easier to slice, and the flavor is perceived more intensely. If it is too cold, the fat is solidified, and the flavor will be bland.

Recipe 1: Mojama with almonds (the classic)

Let's start with the one that needs no introduction. Mojama with almonds is the perfect tapa: three ingredients, zero cooking, maximum flavor. But there are details that elevate it from good to memorable.

Ingredients (for 4 people as a tapa)

• 150 g of quality mojama, cut into 1 cm cubes
• 100 g of raw Marcona almonds (or lightly toasted)
• Good quality extra virgin olive oil (EVOO)
• Flaky sea salt (optional, mojama is already salty)

Preparation

1. If the almonds are raw, lightly toast them in a dry pan over medium heat for 3-4 minutes, stirring constantly. You want them warm and crunchy, not burnt. Set aside.
2. Arrange the mojama cubes on a plate. Intersperse the almonds.
3. Drizzle with a generous stream of EVOO. If desired, add a few flakes of salt over the almonds (not on the mojama, which is already salted).
4. Serve immediately, at room temperature.

Variation: Substitute almonds with toasted hazelnuts for an interesting twist. Hazelnuts have a more pronounced sweetness that contrasts well with the saltiness of the mojama.

Recipe 2: Mojama toast with tomato and EVOO

The maritime version of Catalan pa amb tomàquet. Rustic, direct, and with a flavor that explodes in the mouth.

Ingredients (for 4 toasts)

• 4 slices of sourdough bread or "cristal" bread
• 2 ripe seasonal tomatoes (pear or vine)
• 100 g of mojama cut into thin slices
• EVOO
• Garlic (optional, half a clove)

Preparation

1. Toast the bread slices until golden and crispy on the outside but still soft on the inside.
2. Rub half a clove of garlic over the surface of the bread (optional, but recommended).
3. Grate the tomato over each toast and drizzle with a good stream of EVOO.
4. Arrange the mojama slices on top, covering the entire surface. The mojama replaces the classic serrano ham of pa amb tomàquet.
5. A final drizzle of EVOO over the top and serve.

Do not add salt to the tomato: the mojama provides all the necessary saltiness. The tomato must be seasonal and truly ripe, not a bland greenhouse tomato. If it's not tomato season, it's best to move on to another recipe.

Recipe 3: Mojama, orange, and red onion salad

An Andalusian-inspired salad that combines the saltiness of mojama with the sweetness of orange and the pungent touch of red onion. It's fresh, visually appealing, and addictive.

Ingredients (for 2 people)

• 100 g of mojama cut into thin slices
• 2 table oranges, peeled and sliced into rounds
• Half a red onion, thinly sliced into rings
• Black olives (Cacereña or Aragón type), about 10-12
• Generous EVOO
• Sherry vinegar (one teaspoon)
• Freshly ground black pepper

Preparation

1. Arrange the orange slices on a flat plate, covering the base.
2. Distribute the red onion rings and olives over them.
3. Place the mojama slices, partially covering the orange. The visual contrast of orange with the dark crimson of the mojama is spectacular.
4. Dress with EVOO, the teaspoon of Sherry vinegar, and black pepper. No salt: the mojama and olives already provide it.

This salad is perfect as a first course for a summer meal. The sweetness of the orange and the saltiness of the mojama create a combination that has been enjoyed in Cadiz for centuries and never disappoints.

Recipe 4: Mojama carpaccio with arugula and Parmesan

A restaurant-quality dish assembled in 3 minutes. The mojama sliced as thinly as possible, acting as a seafood carpaccio.

Ingredients (for 2 people)

• 120 g of mojama sliced as thinly as possible
• A generous handful of fresh arugula
• 30 g of Parmesan cheese, shaved (with a potato peeler)
• Toasted pine nuts (one tablespoon)
• EVOO
• Juice of half a lemon
• Black pepper

Preparation

1. Spread the mojama slices over a flat plate, overlapping slightly like beef carpaccio.
2. In the center, place a mound of arugula.
3. Distribute the Parmesan shavings and toasted pine nuts.
4. Dress with EVOO, lemon juice, and black pepper. Serve immediately.

The bitterness of the arugula, the umami of the Parmesan, and the saltiness of the mojama create a perfect flavor triangle. This dish works as an elegant appetizer for a dinner or a generous tapa for a long aperitif.

Recipe 5: Hummus with mojama shavings

Hummus is a blank canvas that generously accepts toppings. Mojama shavings add a salty, marine dimension that transforms a decent hummus into a signature dish.

Ingredients (for 4 people)

• 400 g of cooked chickpeas (canned or home-cooked)
• 2 tablespoons tahini (sesame paste)
• Juice of one lemon
• 1 clove garlic
• 3-4 tablespoons EVOO
• Salt, cumin
• 60-80 g of mojama in fine shavings (grated or cut with a peeler)
• Paprika from La Vera (sweet or smoked)

Preparation

1. Blend the chickpeas with tahini, lemon juice, garlic, 2 tablespoons EVOO, salt, cumin, and cold water until you get a creamy and smooth texture. Adjust consistency with more water if necessary.
2. Serve the hummus in a deep plate or bowl, making a well in the center with a spoon.
3. Fill the well with EVOO, sprinkle with paprika from La Vera, and cover with mojama shavings.
4. Serve with toasted pita bread or vegetable crudités.

Grated mojama on hummus works like ham on salmorejo: it adds protein, saltiness, and intensity without needing cooking. Smoked paprika enhances the cured notes of the mojama.

Recipe 6: French fries with grated mojama

If truffle fries are a classic of haute cuisine, mojama fries are their maritime equivalent. Addictive, simple, and with a huge surprise factor.

Ingredients (for 2 people)

• 400 g of potatoes for frying (Agria or Kennebec type)
• Mild olive oil or sunflower oil for frying
• 50-60 g of mojama
• Flaky sea salt
• Finishing EVOO

Preparation

1. Cut the potatoes into thick sticks. Fry them twice: first at 140 °C for 6-8 minutes (to cook them through) and then at 180 °C for 2-3 minutes (to brown them on the outside). Drain on absorbent paper.
2. While the potatoes are hot, grate the mojama directly on top with a microplane or fine grater. The heat of the potatoes will warm the mojama and release its aroma.
3. Add a few flakes of salt (a little, as mojama is already salty) and a drizzle of EVOO. Serve immediately.

This recipe is a guaranteed hit at any gathering. The hot potatoes slightly melt the fat of the mojama, and the result is a concentrated sea flavor that envelops each potato. Pair with a cold beer or a Fino sherry.

Recipe 7: Mojama board with aged cheeses

Mojama and aged cheeses share a common denominator: the umami of maturation. Assembling a board where both coexist creates a natural pairing that enhances each other.

Ingredients (for 4-6 people)

• 150 g of mojama cut into thin slices and cubes
• Aged Manchego cheese (wedge)
• Semi-cured goat cheese (or a Catalan Garrotxa)
• Blue cheese (Valdeón or Cabrales type)
• Toasted Marcona almonds
• Cherry tomatoes or sun-dried tomatoes in oil
• EVOO in a small bowl for dipping
• Picos or regañás (thin crispy bread)

Assembly

1. Place the cheeses on the board, leaving space between them. Cut partially so guests can easily serve themselves.
2. Arrange the mojama slices in a fan shape between the cheeses, and the cubes in a small bowl next to the almonds.
3. Fill the gaps with cherry tomatoes, sun-dried tomatoes, and almonds.
4. Place the bowl of EVOO and the picos to one side.

The best pairings on the board: mojama with aged Manchego (umami on umami), mojama with goat cheese (the acidic freshness of goat's milk against marine saltiness), and mojama with blue cheese (intensity against intensity, a robust bite).

Recipe 8: Pasta with mojama, garlic, and chili

Mojama treated as if it were Sardinian bottarga: grated over pasta, acting as both a condiment and a main ingredient. A 15-minute dish with Michelin-star restaurant flavor.

Ingredients (for 2 people)

• 200 g spaghetti or linguine
• 80 g mojama (50 g finely grated + 30 g in slices)
• 2 cloves garlic, thinly sliced
• 1 dried chili pepper (or half a teaspoon of chili flakes)
• Generous EVOO (4-5 tablespoons)
• Fresh parsley, chopped
• Juice of half a lemon

Preparation

1. Cook the pasta in salted water until al dente. Reserve a glass of the cooking water.
2. In a large pan, heat the EVOO over medium-low heat. Add the sliced garlic and chili and cook for 1-2 minutes without browning the garlic (it should be golden, not brown).
3. Add 3-4 tablespoons of cooking water to the pan and emulsify by swirling the pan in circles.
4. Drain the pasta and add it to the pan. Mix over low heat for one minute, adding the grated mojama (reserve a little for garnish). The heat will melt the fat from the mojama and integrate it into the sauce.
5. Off the heat, add the lemon juice, parsley, and reserved mojama slices. Serve immediately with more grated mojama on top.

This dish is a cousin to Sardinian spaghetti alla bottarga. Mojama has similar saltiness and intensity to bottarga and acts in the same way: as a "sea cheese" that melts with the oil and cooking water to create a minimal but explosively flavorful emulsified sauce.

Frequently asked questions about mojama