Forget chicken-of-the-sea, dry-cured tuna is jamon-of-the-sea. It's like a meaty bite of ocean. Slice it as thinly as possible, much like you would jamon, and drizzle it with a bit of your finest olive oil and a
squeeze of lemon for a delicious tapa. Also great flaked into pasta with peas,
in a cherry tomato salad, or on a bocadillo with
ali-oli and tomato rubbed bread. Refrigeration required.