Mojo sauce is not just a great dip – it’s also perfect for an adobo, or marinade. This recipe is a local classic, especially during summer when bonito or skipjack tuna is plentiful and often cheap. Papas bonitas are expensive, but the exquisite flavour is worth it. Buy papas para arrugar if you’re on a budget.
• 1 kilo of bonito, cut into 1-inch (2.5 cm) cubes
• 5 cloves garlic
• 1 teaspoon pimentón picante
• 1 teaspoon cumin seeds
• 1 teaspoon sea salt
• 1 small red pepper, chopped
• 20 mls wine vinegar
• 125 mls olive oil
For the potatoes
• 500 g papas bonitas
• Coarse sea salt
1. When you see whole bonito or listado/rayado tuna on sale, ask the assistant for “cuatro lomos, sin piel”. You’ll end up with four Tobleroneshaped steaks that are easily sliced into chunks.
2. In a very hot pan, add oil and sear the tuna chunks quickly, for around 30 seconds. Put tuna chunks into a bowl.
3. Place the garlic, red pepper, salt, pimentón in a blender with the vinegar and the same amount of water. Blend until smooth. Add the oil and blend again. Taste and add salt if required.
4. Add mojo to tuna chunks, mix well and leave to marinate for at least 30 minutes.
5. Now prepare the potatoes. Clean them and place in a pan, almost cover them in water and add two fistfuls of sea salt.
6. Cook on a medium heat, uncovered, for 20 minutes.
7. When water is almost evaporated, start shaking the pan and moving the potatoes. Continue until water has evaporated.
8. Heat tuna and mojo until it comes to the boil. Serve immediately.
Cook’s tips: These tasty chunks of fish are equally good as a filling for tacos. If you want a little more colour in the final dish, garnish with chopped parsley, coriander or green onions.
For regular updates, pictures and videos of Lanzarote be sure to like and follow our Facebook page “Gazette Life Lanzarote”.