6 tuna fillets or 6 fish fillets
½ cup olive oil
1 tablespoon Ají mirasol / Sundried yellow aji (chili)
2 tablespoons Ají panca / Sundried red aji (chili)
3 garlic cloves crushed
2 latge onions, cut up in thick slices
5 Ají amarillo fresco / Fresh yellow aji (chili), seeded, deveined and cut into strips
Pinch of aniseed
3 tbs dry white wine
2 tbsp white vinegar
2 tbsp balsamic vinegar
½ teaspoon sugar
2 sweet potatoes, boiled and cut into thick slices
Heat olive oil in a medium size skillet, saute garlic, add sundried yellow aji paste, red aji paste. Cook, stirring for 3 minutes and add onion, fresh yellow ajì, cloves, aniseed, salt and pepper. When onion starts changing color, remove cloves and add white wine, white vinegar, balsamic vinegar and sugar and stir. Bring to a boil for 4 minutes. Set aside.
Season tuna with salt and pepper. Heat olive oil and fry tuna fillets on both sides but keeping center pink. Serve fish fillets and cover with onion sauce. Serve with slices of sweet potato.