Peruvian Causa (Layered Potato and Tuna Salad) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a popular dish along the coast of Peru. Mashed potatoes are spiced with Aji Amarillo Paste, they are layered with tuna salad and avocados. For variation, try substituting crab meat, shrimp, or octopus for the tuna. Sliced tomatoes are used in the vegetarian version. Ingredients:
2 1/2 lbs yukon gold potatoes |
4 tablespoons hot pepper paste (aji amarillo paste) or 4 tablespoons chili paste |
1/2 cup vegetable oil (olive oil is not recommended) |
1/2 tablespoon key lime juice (juice of 1 key lime) or 1 tablespoon fresh lime juice (1/2 a lime) |
5 1/2 ounces tuna packed in oil |
1/2 medium onion, finely chopped |
1 cup mayonnaise, plus more for spreading |
1 avocado, pitted and sliced |
salt |
2 eggs, hard boiled and sliced for garnish |
black olives, for garnish |
Directions:
1. Boil the potatoes in salted water until tender, about 20 to 30 minutes; peel and mash while still hot.
2. Let potatoes cool and mix with aji amarillo paste, vegetable oil, and lime juice; season with salt.
3. Drain and combine tuna with onions and mayonnaise; set aside.
4. To assemble, layer 1/3 of potato mixture on a serving dish; spread with a thin layer of mayonnaise.
5. Spread avocado slices on top; spread second 1/3 of potato mash over avocados.
6. Cover with the tuna salad, then top with the third 1/3 of potato mash.
7. Garnish with sliced hard cooked eggs around outside and chopped black olives on top.
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