One of the most difficult items we've ever had to secure. New Mojama has arrived. The word mojama comes from the Arabic musama (dry), but its origins are from the first Phoenician settlement in the Western Mediterranean Sea. The Phoenicians had learned to dry tuna in sea salt to make it appropriate for trade Mojama is tuna fillet which has been air dried - traditionally for at least a month - on the hot, dry and windy south west coast of Spain. The drying reduces the weight by half (and helps explain the astronomical price). Mojama 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 (according to the traditional method) for fifteen to twenty days. The result is exquisite and unique - an intense taste that goes an incredibly long way. DISH PICTURED - Salade Gourmande Foie Gras, Mojama, Hericot Vert, Truffle Chef Matt Kirkley L2O