Using Mojama?

acpgee

I was brought a hostess gift of quite a large chunk of mojama (salt cured tuna). My Spanish ex neighbor once prepared it as a tapas, sliced very thin, drizzled with olive oil and scattered with toasted almonds. I was thinking of grating it over a simple spaghetti aglio olio. Any other ideas?

lynn_glenmont

In or along side scrambled eggs (or maybe on toast with the eggs)?

In a salad? It might really take a salad nicoise to the next level.

acpgee

I got a big lomo de bonito too which is a new ingredient to me. That's a salt cured tuna that is wetter than the boneless, skinned mojama.

Fiddly compared to mojama because the skin is on and there are some bones in it. We tried giving it a spanish treatment with sliced tomatoes, toasted almond flakes and a drizzle of olive oil. We thought it tasted a lot like dutch salt herring so will do a dutch herring salad with the lomo de bonito next time.