Flavorful Fillings
Photography by Rich Smith
Layered with fresh ingredients, bold spices, and crave-worthy combinations, this dish lets it’s fillings take center stage.
Zach Brown
State of Confusion’s Aji Tuna Tacos
Ingredients
For the aji amarillo sauce:
- 1 lb. yellow peppers
- 2 cups aji paste
- 3 cups evaporated milk
- 4 oz. Manchego cheese
- ½ cup olive oil
- ½ tsp. salt
For tiger’s milk:
- 6 oz. milk
- 1¼ cups lime juice
- 2 cups shrimp stock
- 1 Tbsp. cilantro chopped
For the aji amarillo tuna tacos:
- ¼ cup guacamole
- 4 wonton taco shells
- ½ cup iceberg lettuce shredded
- 3 oz. diced tuna
- 2 Tbsp. aji amarillo sauce
- ¼ cup red onions sliced thin
- ¼ tsp. aji peppers minced
- ½ tsp. cilantro chopped
- ¼ tsp. salt
- 2 oz. tiger’s milk
- 2 Tbsp. citrus blend
- ½ tsp. puffed kiwichi optional
- 4 lime wedges
Instructions
For the sauce:
- Steam the peppers in a pot of simmering water for 5-10 minutes, or until soft.
- Place in a bowl and cover tightly with plastic wrap.
- Let sit for 5 minutes. Remove skin, stem, and seeds, and return the peppers to a pot with aji paste and evaporated milk.
- Bring to a low simmer, and then transfer to a blender to purée.
- Add cheese, olive oil, and salt, and blend until smooth. Remove from pot and let cool to room temperature.
For the tiger’s milk:
- In a small bowl, mix all ingredients until fully combined.
- Cover and refrigerate until used.
For the tacos:
- Spread a layer of guacamole into each shell, and top with lettuce.
- Dice tuna into ½-inch cubes. Toss them in a bowl with aji amarillo sauce until coated.
- In a separate bowl, mix the red onions, peppers, cilantro, salt, tiger’s milk, and citrus blend. Let this sit for 1 minute, until onions begin to turn pink. Store remaining aji amarillo sauce and tiger’s milk for future use.
- Divide the dressed tuna among the shells. Place dressed onions on top of each taco and drizzle with any remaining sauce.
- Sprinkle with kiwichi if desired, and garnish each taco with a lime wedge.