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Layered tuna loin (mojama) with avocado and pico de gallo


  • 6 slices of tuna loin (mojama)
  • Olive oil
  • Guacamole
  • ½ chopped tomato
  • ½ chopped green pepper
  • ½ red onion
  • Juice of ½ lime
  • Black pepper
  • Salt
  • A pinch of freshly chopped chives
  • Serves 2
  • Preparation time: 20 minutes
  • Difficulty: Easy

How to prepare layered tuna loin (mojama) with avocado and pico de gallo

  • Finely slice the mojama and leave to soak in a bowl of olive oil for 30 minutes.
  • For the pico de gallo: finely dice the tomato, green pepper and red onion, and mix with black pepper, salt and the lime juice.
  • Presentation: Place two slices of mojama a plate, spread a little guacamole on top, followed by the pico de gallo and another slice of mojama. Repeat the process, ending with a layer of mojama.
  • Lastly, adorn with a little guacamole and a sprinkling of freshly chopped chives.