Ají de atún is a lesser-known version of the traditional Peruvian chicken stew ají de gallina. It uses canned tuna instead of chicken, which makes it cheaper and easier to prepare. This dish was in semi-regular rotation at my aunties’ so I assumed it was fairly common, but it turns out Alvaro had never heard of it. I haven’t asked where they got the recipe from but I bet it came from the Nicolini cookbook.
Ají de atún is normally made with white sandwich bread and evaporated milk. I could have used gluten-free bread but decided to go one step further and make the dish more nutritious by using lupin flakes instead. I might post a more traditional (but gluten-free) recipe in the future, so keep your eyes peeled. For now, I leave you with the higher protein, higher fibre, lower carb ají de atún.
Ají de atún with lupin flakes
- 1 (425g) can tuna in springwater or brine
- 1 tbsp ghee or oil
- 1 small onion minced
- 2 garlic cloves minced
- 1 1/2 tsp ají amarillo paste (or other chilli paste)
- 3/4 cup chicken or vegetable stock
- 4 tbsp lupin flakes
- 4 tbsp cream
- salt to taste
- 1 1/2 boiled eggs
- 3 black olives (preferably botija)
- cauliflower rice, rice and/or potatoes
- parsley chopped
- Heat up stock until warm and add lupin flakes. Reserve to let flakes absorb stock.
- Heat the ghee or oil in a saucepan at medium-low temperature.
- Add onion, garlic and ají amarillo. Cook for about 10 minutes stirring occasionally.
- Drain tuna and add to the saucepan, along with hydrated lupin flakes. Cook for another 2-3 minutes add cream and season to taste.
- Serve with cauliflower rice, rice and/or potatoes. Garnish with an olive, 1/2 boiled egg and chopped parsley.
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