Salads & starters
Mojama con Tomate (mojama with tomato)
Thin slices of mojama, dried and salted tuna, served with fresh tomatoes and onions. The contrast between the intense salty flesh of the mojama and the freshness of the tomatoes makes it a typical starter of Andalusian and Gibraltarian cuisine.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Soak the mojama in cold water for 10 minutes if it is very salty, then drain it and pat it dry with kitchen paper.
- Cut it into thin strips with a sharp knife.
- Cut the tomatoes into thick slices and the onion into fine rings.
- Arrange the tomatoes on a serving dish, then the mojama strips on top.
- Sprinkle with onion and ground black pepper.
- Mix the olive oil and vinegar, then drizzle over just before serving.
- Serve with garlic-rubbed toast if you like.
Variations and tips
Mint version. Add a few chopped mint leaves over the tomatoes for a fresher aroma.
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Gibraltar
Gibraltar
Gibraltar
Gibraltar
Gibraltar
Gibraltar
Gibraltar
Gibraltar
Original Ecomely recipe.