Ingredients with Measurements:
- 4 oz. mojama (cured tuna)
- 2 roasted red peppers
- 1 garlic clove, minced
- 1 tbsp. olive oil
- 1 tsp. sherry vinegar
- Salt and pepper to taste
- Baguette slices for serving
Special equipment needed:
- None
Step-by-step instructions:
1. Cut the mojama into thin slices and arrange them on a serving platter.
2. Cut the roasted red peppers into thin strips and place them on top of the mojama.
3. In a small bowl, whisk together the minced garlic, olive oil, sherry vinegar, salt, and pepper.
4. Drizzle the garlic dressing over the mojama and roasted red peppers.
5. Serve with baguette slices.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 150
- Fat: 8g
- Protein: 16g
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 1g
Substitutions for ingredients:
- If mojama is not available, you can substitute it with thinly sliced prosciutto or smoked salmon.
- If sherry vinegar is not available, you can use red wine vinegar or balsamic vinegar.
Variations:
- Add sliced Manchego cheese on top of the mojama and roasted red peppers for a richer flavor.
- Top the tapas with chopped fresh parsley or cilantro for a pop of color and freshness.
Tips and tricks:
- Make sure to slice the mojama and roasted red peppers thinly for easy eating.
- You can make the garlic dressing ahead of time and store it in the refrigerator until ready to use.
- Serve the tapas with a glass of chilled white wine or a cold beer.
Storage instructions:
- Store any leftover tapas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None needed.
Presentation ideas:
- Arrange the tapas on a rustic wooden platter for a more authentic look.
- Garnish the platter with lemon wedges and olives for a Mediterranean touch.
Garnishes:
- Lemon wedges
- Olives
- Chopped fresh parsley or cilantro
Pairings:
- Chilled white wine
- Cold beer
Suggested side dishes:
- Marinated olives
- Grilled vegetables
- Spanish tortilla
Troubleshooting advice:
- If the mojama is too salty, you can rinse it under cold water before slicing it.
Food safety advice:
- Make sure to purchase fresh mojama from a reputable source.
- Store any leftover tapas in the refrigerator and consume within 2 days.
Food history:
- Mojama is a traditional Spanish delicacy that dates back to the Phoenician era.
Flavor profiles:
- Salty, savory, and slightly tangy.
Serving suggestions:
- Serve as an appetizer or as part of a tapas spread.
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Region: Spanish