Ají de atún with lupin flakes
This is a higher protein, higher fibre, lower carb ají de atún, a lesser-known version of the traditional Peruvian chicken stew ají de gallina.
Servings 3
Ingredients
- 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
To serve
- 1 1/2 boiled eggs
- 3 black olives (preferably botija)
- cauliflower rice, rice and/or potatoes
- parsley chopped
Instructions
- 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.