Indulge in the exquisite taste of Gibraltar Mojama, a cherished delicacy hailing from the sun-kissed shores of Southern Spain. This traditional specialty captures the essence of Mediterranean flavors with its meticulously crafted process. Sliced from the finest fillets of tuna, Mojama undergoes a time-honored method of air-drying and salting, resulting in a unique texture and depth of flavor that tantalizes the palate.

Experience the rich maritime heritage of Gibraltar through each savory bite of this premium delicacy. Whether enjoyed as a standalone appetizer, paired with crusty bread and olives, or incorporated into gourmet dishes, Gibraltar Mojama promises a culinary adventure like no other. Elevate your dining experience and savor the essence of coastal Spain with this timeless treasure.

Ingredients:

• 1 whole tuna loin (approximately 1 to 1.5 pounds)
• 1 cup coarse sea salt
• 1 cup granulated sugar
• Optional: black peppercorns, bay leaves, or other spices for additional flavor (if desired)

Instructions:

1- Prepare the tuna loin: Rinse the tuna loin under cold water and pat it dry with paper towels. Remove any bones or bloodline from the loin.

2- Create the curing mixture: In a bowl, combine the coarse sea salt and granulated sugar. If desired, add black peppercorns, bay leaves, or other spices to enhance the flavor of the curing mixture.

3- Coat the tuna loin: Thoroughly coat the tuna loin with the curing mixture, ensuring that all sides are evenly covered. Place the coated loin in a shallow dish or container.

4- Cure the tuna: Cover the container with plastic wrap or a lid and place it in the refrigerator. Allow the tuna to cure for at least 48 hours, flipping the loin halfway through the curing process.

5- Check for readiness: After 48 hours, remove the tuna loin from the refrigerator. The loin should feel firm to the touch and have a darker color.

6- Rinse the tuna: Rinse the cured tuna loin under cold water to remove excess salt and sugar. Pat it dry with paper towels.

7- Slice the mojama: Using a sharp knife, thinly slice the cured tuna loin against the grain. Aim for slices that are about 1/8 to 1/4 inch thick.

8- Serve as tapas: Arrange the slices of Gibraltar Mojama on a serving platter. Drizzle with a bit of extra virgin olive oil if desired, and garnish with lemon wedges or fresh herbs for added flavor. Serve alongside crusty bread, olives, and your favorite Spanish wine for a traditional tapas experience.

Enjoy your homemade Gibraltar Mojama, a delectable salt-cured tuna delicacy that's perfect for sharing with friends and family!

Nutritional Values:

Here's a general breakdown of the nutritional values for the main ingredients used in making Gibraltar Mojama:

Tuna Loin (per 100g serving):

• Calories: 184 kcal
• Protein: 29.91g
• Fat: 6.28g
• Saturated Fat: 1.722g
• Cholesterol: 45mg
• Sodium: 42mg
• Potassium: 464mg

benefits:

• Excellent source of high-quality protein, which is essential for muscle repair and growth.
• Rich in omega-3 fatty acids, which promote heart health and may help reduce inflammation.
• Contains essential vitamins and minerals such as vitamin D, vitamin B12, selenium, and potassium.

Coarse Sea Salt (per 1 tsp - about 6g):

• Calories: 0 kcal
• Sodium: 2325mg
• Potassium: 4mg

benefits:

• Provides essential electrolytes such as sodium and potassium, which are important for maintaining proper fluid balance in the body.
• Supports nerve function and muscle contraction.
• Enhances flavor and acts as a natural preservative in the curing process.

Granulated Sugar (per 1 tsp - about 4g):

• Calories: 15 kcal
• Carbohydrates: 3.98g
• Sugars: 3.98g

It's important to note that the nutritional values provided are approximate and can vary depending on the specific brands and varieties of the ingredients used. Additionally, the actual nutritional content of the Gibraltar Mojama will depend on factors such as the amount of curing mixture absorbed by the tuna and any additional seasonings or spices added during preparation.