25. September 2026

Venezuelan Albacore Arepas with Criolla Slaw

This fusion recipe combines the comforting, crisp texture of Venezuelan corn arepas with bold, citrusy, and slightly spicy flavours inspired by Peruvian coastal cuisine (ceviche and escabeche profiles). Albacore tuna holds up wonderfully to the vibrant marinade of lime, aji amarillo, and red onion.

Ingredients

For the Arepas:

• 2 cups pre-cooked white cornmeal (Harina P.A.N.)
• 2 to 2½ cups lukewarm water
• 1 tsp fine sea salt
• 1 tbsp melted butter or vegetable oil (plus extra for the pan)

For the Albacore Filling:

• 1 lb (450g) fresh albacore tuna steak (or high-quality canned/jarred albacore in oil/water, drained and flaked)
• 1 tbsp olive oil (if searing fresh tuna)
• 1 tsp ground cumin
• 1 tsp smoked paprika (pimentón)
• Salt and freshly cracked black pepper to taste

For the Peruvian-Style Sarsa Criolla & Crema:

• 1 large red onion, thinly sliced into half-moons
• 1 aji amarillo pepper, seeded and thinly sliced (substitute with a mild yellow habanero or jalapeño if unavailable)
• ¼ cup freshly squeezed lime juice
• A handful of fresh cilantro, roughly chopped
• ¼ cup mayonnaise or Greek yogurt mixed with 1 tsp of aji amarillo paste (optional, for a creamy spread)

Instructions

1. Make the Arepa Dough:

1. In a large bowl, combine the lukewarm water, salt, and melted butter.
2. Gradually pour in the cornmeal while stirring with your hand or a wooden spoon to prevent lumps.
3. Knead the dough gently for about 2 to 3 minutes right in the bowl until it becomes smooth, pliable, and holds its shape without cracking. (If it feels too dry and cracks at the edges, add a splash of water; if too sticky, let it rest for 2 minutes to absorb).
4. Divide the dough into 6 equal portions and roll them into balls, then flatten them gently into discs about ½-inch thick.

2. Cook the Arepas:

1. Heat a heavy-bottomed skillet or griddle (cast iron works best) over medium heat and lightly coat it with oil or butter.
2. Cook the arepas for about 5 to 7 minutes per side, until a golden crust forms with dark brown spots.
3. Transfer them to a baking sheet and bake in a preheated oven at 180°C (350°F) for about 10 minutes to ensure they cook through completely and hollow out.

3. Prepare the Albacore & Slaw:

1. If using fresh albacore: Rub the tuna steak with olive oil, cumin, smoked paprika, salt, and pepper. Sear in a hot skillet for about 2 minutes per side until just cooked through (leaving the center slightly pink is ideal). Remove and flake into chunky pieces. If using canned albacore, simply flake it and toss gently with the spices.
2. Make the Criolla: In a bowl, toss the sliced red onions, aji amarillo, lime juice, chopped cilantro, and a pinch of salt. Let it marinate for 10 minutes so the onions lightly pickle and soften.

4. Assemble:

1. Slice each warm arepa horizontally, creating a pocket (be careful not to cut all the way through).
2. Spread a little aji amarillo mayonnaise or crema inside each pocket.
3. Stuff generously with the spiced flaked albacore and top with a vibrant heap of the drained criolla.