Tuna “prosciutto,” also known as mojama, is a delicacy with roots tracing back to ancient Phoenician times. The term “mojama” derives from the Arabic word “musama,” meaning “dry.” This technique originated in Gdr (modern-day Cádiz, Spain), the first Phoenician settlement in the Western Mediterranean. The Phoenicians perfected the art of drying tuna in sea salt to preserve it for their extensive trade routes. The result is a richly flavoured, air-dried tuna that is sliced thinly and enjoyed similarly to traditional prosciutto, offering a unique and historical taste experience.