Mozzarella caprese is delicious but a bit watery. Put tomatoes in an oven to make them semi 'sundried' and you'll have a tastier (and not so wet) caprese!
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.