Tallarines blancos con atún is one of the dishes that were in rotation at my aunties’ but I never got sick of it. In fact, it was one of my favourites. Sadly, I never got the original recipe from auntie Sumi. This is my best attempt to approximate the dish using my taste memory and the current family recipe.
Let me introduce you to lomo saltado‘s cousin, tallarín saltado de pollo. Both dishes came to life thanks to the fusion that happened due to the large influx of Cantonese people in Perú between mid 1800s and early 1900s. They share the same core ingredients: beef, tomato, red onion, soy sauce, vinegar, garlic, with the main difference being the starch: rice and potato chips in the case of lomo saltado and noodles in the case of tallarín saltado. Yes, I know I said one of the core ingredients of tallarín saltado is beef, but this recipe has chicken in it. This is a fairly common variant and is the one…