Ingredients

• 4 lbs Yellowfin tuna

• 2 lbs Kosher salt

• 4 each Lemon

• 1 lb Hojiblanca olives

• 1 cup EVOO

• 1 cup Marcona almond

Directions

For the dehydrated Hojiblanca olive

Pre-heat your oven to 200°. Spread dry olives in a baking pan, layered with parchment paper, and place in the oven for 24 to 48 hours. The olives will become wrinkled and crispy.

For the salt crusted potatoes and oven blistered tomatoes

Place all the salt in a mixing bowl and micro-plane the zest of one lemon. Mix that thoroughly with ½ cup of hojiblanca olive juice. Place raw tuna and coat it in the salt mix—the salt should cover the fish entirely.

Wrap in plastic wrap and place in the refrigerator for 48 hours. 

To serve

Slice Tuna Mojama thinly—about ¼ inch—and place on a plate.

Cover cured fish with EVOO and a squeeze of lemon juice.

Proceed to micro-plane marcona almonds and dehydrated olives on the top, almost covering the fish entirely, and it will be ready to enjoy.