Causa Rellena de AtúnLayered Potato and Tuna Salad

Name: Causa Rellena de Atún (Layered Potato and Tuna Salad)
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4
Cuisine: Peru
Ingredients: 900 g Potato (peeled); 40 g Ají Amarillo Paste; 60 ml Lime Juice; 10 g Salt; 30 ml Vegetable Oil; 2 g Black Pepper; 2 l Water; 300 g Canned Tuna (drained); 80 ml Mayonnaise; 120 g Red Onion (finely chopped); 2 pcs Avocado (sliced); 120 g Romaine Lettuce (separated into leaves)

Causa rellena de atún layers lime- and ají amarillo-seasoned potato with tuna, mayonnaise, onion, and avocado. Chill the assembled causa until firm enough to slice cleanly.

Prep

35m

Cook

25m

Serves

Estimated

Nutrition

Per serving

617kcal

Calories

26g

Protein

35g

Fat

53g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Potato

0.9kg
Potato (peeled)
40g
Ají Amarillo Paste
60ml
Lime Juice
10g
Salt
30ml
Vegetable Oil
2g
Black Pepper
2l
Water

Filling

300g
Canned Tuna (drained)
80ml
Mayonnaise
120g
Red Onion (finely chopped)
2pcs
Avocado (sliced)

Serving

120g
Romaine Lettuce (separated into leaves)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Bring the water to a boil and cook the potato until very tender. Drain, then mash while still warm.
02
Mix the mashed potato with the ají amarillo paste, lime juice, salt, vegetable oil, and black pepper until smooth. Chill until firm enough to shape.
03
Combine the canned tuna, mayonnaise, and red onion in a bowl.
04
Line plates or a mold with the romaine lettuce.
05
Spread half of the potato mixture over the lettuce, then add the avocados and the tuna filling.
06
Cover with the remaining potato mixture, chill until set, and serve cold.

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