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MOJAMA SALAD

Mojama -air-dried yellowfin tuna loin is umami rich, salty yet delicate, and a little bit chewy. Mojama provides the perfect accompaniment to a dish of ripe tomatoes, with smoky alioli, dusted with dulse seaweed.

This recipe is by Sophie Rushton-Smith from @THECORNERPLOT 

READY IN

COOKING TIME

PREP TIME

SERVES

ingredients

  • A bunch of ripe tomatoes
  • Valdespina Sherry Vinegar
IN STOCK
  • Extra Virgin Olive Oil
IN STOCK
  • 1 pack of ready sliced Mojama
  • Smoked marcona almonds
IN STOCK
  • Micro herbs
  • Finca La Barca Oak Smoked Alioli
  • Dried purple dulse, blitzed in a blender

Method

Simply cut the tomatoes into bite-size pieces, add a splash of Valespina Spanish vinegar and a generous glug of extra virgin olive oil, season with sea salt and pepper, and mix.

Top with the mojama, almonds and herbs, add a few dollops of oak smoked alioli and sprinkle over the dulse.

ingredients

  • A bunch of ripe tomatoes
  • Valdespina Sherry Vinegar
IN STOCK
  • Extra Virgin Olive Oil
IN STOCK
  • 1 pack of ready sliced Mojama
  • Smoked marcona almonds
IN STOCK
  • Micro herbs
  • Finca La Barca Oak Smoked Alioli
  • Dried purple dulse, blitzed in a blender
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