Peruvian Causa – Potato Dinner with Tuna
Servings: 4
Ingredients
For the potato base:
3 pounds floury potatoes
½ cup olive oil
3 ají amarillo chili peppers very finely chopped (to taste from jar of paste 1 teaspoon or more)
Juice of two limes
Salt and pepper to taste
A few sprigs of chopped parsley
For the filling:
5 ounces canned or fresh tuna 1 can
½ onion chopped
1 tablespoon of mayonnaise
½ avocado sliced
2 hard-boiled eggs chopped into cubes
1 ají limo chili pepper chopped finely, or another similar chili pepper
Directions:
- 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.
- 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.
- 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.
- Decorate each serving with chopped egg and ají limo chili pepper, and black olives and enjoy!
NOTE : You can use chicken salad, tuna salad, shrimp salad or crab salad in the middle - whatever you like.