I find myself in the Algarve where they have three ways of curing tuna: Muxama, Estopeta e Sangacho.
Muxama is more like fishy Parma ham
Estopeta is more of a wet cure, and eaten raw, in small pieces in a salad.
Sangacho is both dry and wet cured (I think) and is soaked/rehydrated before cooking in a similar way to salt cod/stock fish
Enjoy the clip