This is a typical entrance of the gastronomy of Peru. Also, you can even eat it as a main course accompanied by grained rice. Its preparation is very simple. It is similar to the typical jay de galena, but in this case it has chunky tuna. Keep reading and learn how to prepare easy tuna chili.
Ingredients to make Peruvian Tuna Ajar:
- 2 cans of Tuna
- 1 unit of onion
- 2 garlic cloves
- 2 units of French bread
- ½ cup of Milk (120 milliliters)
- ½ glass of Oil
- 1 unit of yellow chili
- ½ cup Parmesan cheese
- 1 cup of vegetable broth
- 5 units of potatoes
- 3 units of Eggs
- olives to taste
- 10 grams of chopped parsley
- 1 pinch of salt
- 1 pinch of Pepper
How to make Peruvian Tuna Ajar:
- Soak the French bread in the milk and undo or process it. Apart, heat the oil in a pot and add the onion and minced garlic. Cook these ingredients until slightly golden and add the ground yellow pepper, season with salt and pepper to taste.
- Add the bread soaked in the milk and bring everything to a boil. Pour in the vegetable broth, and then add the shredded tuna and finally the Parmesan cheese. Rectify flavor with salt and bring to a boil again. When it is ready, serve the tuna pepper accompanied with potatoes, boiled egg and olives. Sprinkle with chopped parsley.
- If you want to take your tuna pepper to work, in a lunch box, you should take into account the following suggestions. You should let the preparation cool completely and pour the different portions into rigid containers. Close them hermetically and reserve them in the freezer. The chili can last up to 3 months frozen.
- When defrosting, you should defrost it at room temperature and cook it again over low heat to warm it up. Keep in mind that the potato and the boiled egg cannot be frozen, since the potato melts when it thaws. Both the potato and the egg have to be cooked on the same day.
