Causa de atún
Eat Peru recipe - Peruvian
- Prep time
- 40 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 pounds floury potatoes
- ½ cup olive oil
- 3 ají amarillo chili peppers (very finely chopped)
- Juice of two limes
- Salt and pepper to taste
- A few sprigs of chopped parsley
- 5 ounces canned or fresh tuna (1 can)
- 1/2 onion (chopped)
- 1 tablespoon of mayonnaise
- 1/2 avocado (sliced)
- 2 hardboiled eggs (chopped into cubes)
- 1 ají limo chili pepper (chopped finely, or another similar chili pepper)
Instructions
- 1
Place the unpeeled potatoes in a large pot of cold water, adding 2 tablespoons of salt. Bring it to a boil and boil the potatoes until they’re cooked and soft. Strain and set aside to cool.
- 2
When the potatoes have cooled sufficiently, remove the skin. Pass them through a potato ricer three times until the dough achieves a smooth and soft consistency. Add the olive oil, ají amarillo peppers, salt and pepper to taste and the sprigs of parsley. Knead the potato dough until you get a pliable and form texture
- 3
To serve, use a greased 3-inch diameter mini-springform pan to help you put each individual causa together. Spread the potato dough on the base, about 1 inch high. Then place a layer of avocado slices, followed by a layer of the tuna filling, and finish your causa with another 1 inch layer of potato dough. Remove the springform and repeat 3 more times.
- 4
Decorate each serving with chopped egg and ají limo chili pepper, and enjoy!