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…