Spanish mojama is the red meat of the tuna, pickled in salt and sundried. It's the tuna version of parma ham or cured ham. If you are given this as a souvenir, try eating it this way, it's suitable as an hors d'oeuvre.
I used leftover rice to make a risotto with one lethal weapon: Sacla Truffle Pesto. With crushed nuts and grated cheese, it tastes and smells so good ...
