Tuna

Mojama is made using the loins  of the tuna . It is usually served in extremely thin slices with olive oil and chopped tomatoes or almonds. In some places moxama is very popular mid afternoon tapa and is served with a short beer and olives. An ancient  delicatessen produced in the Algarve (south of Portugal with modern technologies according to European Union directives 

The word moxama (mojama in spain) comes from musama (dry), but its origins are phoenician. The Phoenicians had learned to dry tuna in sea salt to make it appropriate for trade.

Dried Tuna ideal to be sliced in very thin slices and to eat with drops off olive oil. A special delicaressen from Portugal .