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February 2003 MIAMI

Salted Dried Tuna with Ciabatta Bread
Chef Angel Palacios of La Broche - Miami, FL
Adapted by StarChefs


Yield: 1 serving


  • 1 loaf Ciabatta bread
  • 3 tomatoes, preferably vine-ripened
  • 3 ½ ounces mojama (salted, dried tuna) cut in very thin slices
  • 1 Tablespoon. chopped chives
  • Extra virgin olive oil, to taste
  • Kosher salt, to taste


Slice the ciabatta bread in inch pieces. In an oven, toast the ciabatta bread.

Cut the tomatoes in half. Rub the tomatoes halves all over the bread till slightly moist. Rub in the salt and olive oil to taste. Set aside.

Place sliced mojama on a plate and sprinkle with the chopped chives and more olive oil, to taste. Accompany with sliced ciabatta bread.

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