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.
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
