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Tuna mojama in olive oil is a very popular semi-preserved product in Mediterranean cuisine.
It is made from the salting and drying of tuna meat, which is then preserved submerged in olive oil.
This process gives it an intense flavor and a firm and slightly salty texture.
Tuna mojama is rich in proteins, omega-3 fatty acids, and minerals such as iron and magnesium.
It is usually consumed in thin slices as an appetizer or as an ingredient in salads, pastas, and fish dishes.
* This text has been generated automatically
Tuna mojama in olive oil is a very popular semi-preserved product in Mediterranean cuisine.
It is made from the salting and drying of tuna meat, which is then preserved submerged in olive oil.
This process gives it an intense flavor and a firm and slightly salty texture.
Tuna mojama is rich in proteins, omega-3 fatty acids, and minerals such as iron and magnesium.
It is usually consumed in thin slices as an appetizer or as an ingredient in salads, pastas, and fish dishes.
* This text has been generated automatically
