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Mojama
tuna
This is made using the loins of the tuna by curing them in salt for two days. The salt is then removed, the loins are washed and then laid out to dry in the sun and the breeze. It is usually served in extremely thin slices with olive oil and chopped tomatoes or almonds. In Madrid mojama is very popular mid afternoon tapa and is served with a short beer and olives. https://en.wikipedia.org/wiki/M…
Created Oct. 24, 2016 by: asma
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