Andalusian Salt-Cured Tuna Loin

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Mojama is Spain's answer to Italian bresaola — pristine tuna loins buried in sea salt, pressed, and air-dried until dense, ruby-red, and intensely savory. Sliced paper-thin and drizzled with peppery Andalusian olive oil, it is one of Cádiz province's most prized tapas. This home version captures the centuries-old technique in an accessible timeline.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 3 gCarbs
• 1 gFiber
• 2 gSugar
• 26 gProtein
• 1850 mgSodium
• 380 mgPotassium
• 45 mgCalcium
• 1.5 mgIron
• 8 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the Cure

• 2 lbs (about 900 g) sushi-grade yellowfin or bluefin tuna loin, trimmed of skin and dark bloodline
• 1.5 lbs (about 680 g) coarse sea salt or kosher salt
• 2 tablespoons granulated garlic
• 1 tablespoon freshly ground black pepper
• 1 teaspoon smoked Spanish paprika (optional, for the finishing dust)

For Serving

• 1/3 cup extra-virgin Andalusian or other peppery olive oil
• 2 ripe tomatoes, finely diced and lightly salted
• 1/4 cup toasted Marcona almonds, roughly chopped
• Flaky Maldon or other sea salt, to finish
• Lemon wedges and crusty country bread, for accompaniment

Directions

1. Pat the tuna loin completely dry with paper towels, removing any silver skin and the dark bloodline down the center. In a non-reactive glass or ceramic dish just large enough to hold the loin, spread a 1-inch bed of the coarse salt.
2. Set the tuna on top of the salt bed and pack the remaining salt over and around it until completely buried. Place a snug-fitting plate on top and weight it with two or three heavy cans or a brick to gently press out moisture.
3. Cover the dish and refrigerate for 36 to 48 hours. Unwrap, brush off every trace of salt, rinse the loin briefly under cold running water, and pat very dry with fresh paper towels.
4. Wrap the cured loin tightly in three layers of cheesecloth and tie both ends with kitchen twine. Hang it in a cool, dry, well-ventilated spot at 55–65°F for 1 to 3 weeks — traditional Andalusian drying sheds run closer to 4 to 6 weeks, but a shorter cure still yields excellent flavor.
5. Alternatively, set the cheesecloth-wrapped loin on a wire rack over a rimmed baking sheet, uncovered, in the coldest part of the refrigerator for 2 to 4 weeks. Turn it daily and swap in fresh cheesecloth whenever it feels damp.
6. Unwrap the finished mojama and, using a long, very sharp slicing knife held almost flat, shave it into translucent slices about 1/16-inch thick against the grain.
7. Fan the slices across chilled plates, scatter the diced tomato and toasted almonds over the top, and drizzle generously with the green olive oil.
8. Finish with a pinch of flaky salt and a light dusting of smoked paprika if you like. Serve right away with lemon wedges and bread for soaking up the oil.

Cook’s Notes

• Sushi-grade tuna is non-negotiable — the cure concentrates flavor but will not mask any off-odors in lower-quality fish. Trim away anything that smells strongly or looks bruised.
• If you have access to traditional Spanish ingredients, finish each plate with a few shavings of Manchego and a drop of sherry vinegar alongside the olive oil.
• Once fully dried, wrap the mojama tightly in parchment then foil and store in the refrigerator for up to 6 weeks, or vacuum-seal and freeze for 3 to 4 months.
• A dull knife will tear the delicate protein rather than shave it cleanly — sharpen your blade, or run it under hot water and wipe dry just before slicing.
• Watch for any off smells or surface slime during drying; the loin should remain firm, dry, and deep ruby-red throughout.

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