Name: Spicy, Creamy Tuna Medley (“Ají de Atún”)
Ingredients: 4 slices wonder bread; 3/4 cup evaporated milk; 1/3 cup vegetable oil, plus 3 Tbsp; 4 Peruvian whole yellow aji peppers (aji amarillo), stems removed; 3 cans tuna (3oz. each); 1 cup fish stock; 1 Tbsp Peruvian red pepper paste (aji colorado); 1 large red onion, small diced; 2 Tbsp garlic, minced or paste; 3/4 cup grated parmesan cheese; 4 hard-boiled eggs; 10 black Botija or Kalamata olives, halved and pitted; 1/2 cup fresh minced parsley

Spicy, Creamy Tuna Medley (“Ají de Atún”)

Course: All, Main DishesCuisine: Peruvian

Servings

servings

Indulge in the bold flavors of Spicy, Creamy Tuna Medley featuring Peruvian aji peppers, red pepper paste, and Parmesan. A fusion of textures with tuna, hard-boiled eggs, and olives, this dish promises a delightful culinary journey on 4 slices of Wonder Bread.

Cook Mode

Keep the screen of your device on

Ingredients

4 slices wonder bread
3/4 cup evaporated milk
1/3 cup vegetable oil, plus 3 Tbsp
4 Peruvian whole yellow aji peppers (aji amarillo), stems removed
3 cans tuna (3oz. each)
1 cup fish stock
1 Tbsp Peruvian red pepper paste (aji colorado)
1 large red onion, small diced
2 Tbsp garlic, minced or paste
3/4 cup grated parmesan cheese
4 hard-boiled eggs
10 black Botija or Kalamata olives, halved and pitted
1/2 cup fresh minced parsley

Directions

Place the bread in a small bowl and pour the evaporated milk over it to soak. Set aside.
In a blender, process yellow peppers with 1/3 cup of the vegetable oil until smooth. Pour into a separate bowl and set aside. No need to rinse the blender; it will be used again for step 6.
In a pot large enough to later hold the tuna and fish stock, preheat the 3 Tbsp of oil over medium heat and cook the onions until soft and golden. Incorporate the pepper pastes (red and yellow) and the garlic; sauté for one minute, then remove the pan from the heat.
Next, add the soaked bread and milk to the blender, purée until smooth. Return the pan with the onion mixture to a burner set to low heat and gently stir in the bread purée.
Now add 1 cup of fish stock to the pan. Bring to a low simmer, then stir in the drained tuna.
Add the parmesan cheese.
Taste and add more salt if necessary.
Add more fish stock if the sauce becomes too thick.
To serve, place a few potato slices on each plate, and top with the tuna medley. Garnish with slices of hard-boiled egg, black olives, and fresh parsley. This dish is traditionally served with a side of Garlicky White Rice.

Recipe Video

Notes

Do not use sweetened condensed milk!

Spicy, Creamy Tuna Medley (“Ají de Atún”)

Ingredients

Directions

Recipe Video

Notes

Olenka Cooks

Contact Olenka

Follow Olenka