This Spanish tapas dish made of cured tuna belly and Persimon® persimmons is an incredible mouth-watering appetizer that takes less than 10 minutes to prepare.
The thinly sliced mojama (pronounced mo-hama); a cured tuna belly is paired with a firm Spanish cheese called Mahone. Both items can be found at the Cheese boutique. Finally, the Persimon® persimmons provides a burst of sweetness and helps balance the saltiness of the tuna. Before serving, Spanish extra virgin olive oil and balsamic vinegar is drizzled on the appetizer. The tuna provides an umami element to the dish. Each bite is divine!
Ingredients for the Persimon® tapas dish
For some background, I participated in a “black box” challenge from Persimon® where I was given ingredients to develop a recipe. The fun part was that I was not aware of the ingredients in advance. Although the ingredients were purchased in Toronto, most of the ingredients originated from Spain including the olive oil and balsamic vinegar. This original recipe that I created is easy, yet the flavours with quality ingredients from Spain will wow all your senses! See my YouTube video of how to make the dish.
Persimon® tapas dish
My second dish is a Persimon paella bowl, a perfect appetizer that you MUST try! Get the full recipe here.
[Recipe] Persimon® with cured tuna belly
Ingredients
- 6 slices of Mojama cured tuna belly About 4 x 1 inch in size
- 6 slices of Mahon cheese (cows milk) About 3 x 1 inch in size
- 6 slices of Persimon® persimmons Skin on. About 2 x 1 inch, 1/4 inch thick
- 6 cubes of Persimon® persimmons Skin on. About 1 x 1 cm
- 1 to 2 chives for garnishing
- Drizzle of Balsamic Vinegar
- Drizzle Extra Virgin Olive Oil
Instructions
-
Cut the tuna belly, cheese, and Persimon® persimmons to the suggested size.
-
Lay the pre-sliced Mojama tuna belly on a plate.
-
Place the cheese on top of the tuna belly followed by the Persimon persimmon.
-
Put a toothpick into the 3 layers, then rip small pieces of the chives to pierce through the toothpick, followed by a small cube of the persimmon.
-
Drizzle with extra virgin olive oil and balsamic vinegar and serve.
Recipe Notes
Feel free to change up the thickness and size of each ingredient for your appetizer.
Persimon® with cured tuna belly
Sooo delicious!
Happy eating!
*Disclosure: This is a sponsored post. I was given the ingredients by Persimon® to develop a recipe and I was compensated monetarily, but the opinions in the post are my own.
- 1920s War on Whisky Tour- A must do tour in the Durham Region - June 3, 2022
- Family staycation at Sheraton Parkway Toronto North Hotel & Suites [with video] - August 5, 2021
- Easy Siu Mai (燒賣 ) recipe with Chinese sausages - May 7, 2021
No Comments