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[Recipe] Persimon® with cured tuna belly

Course Tapas
Cuisine Spanish
Prep Time 10 minutes
Total Time 10 minutes
Author Mary Tang

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

  1. Cut the tuna belly, cheese, and Persimon® persimmons to the suggested size. 

  2. Lay the pre-sliced Mojama tuna belly on a plate.
  3. Place the cheese on top of the tuna belly followed by the Persimon persimmon.
  4. 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.
  5. 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.