Name: Peruvian Causa
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: 8
Cuisine: US
Ingredients: 8 russet potatoes, peeled; 0.5 cup vegetable oil, or as needed; 2 tablespoons minced aji amarillo; Salt and freshly ground black pepper to taste; 2 (5 ounce) cans tuna, drained; 1 small red onion, finely diced; 0.5 cup high-quality mayonnaise, divided; 2 ripe avocados, thinly sliced; 3 hard-boiled eggs, thinly sliced

Peruvian

Peruvian Causa

Jan 13, 2025
by Cruz Crooks
- 4.6 / 5 ( 10 Ratings)
7 Likes

PREP TIME

20 mins
COOK TIME

20 mins
TOTAL TIME

1 hrs 30 mins
SERVING

8 People
VIEWS

30

Embark on a culinary journey to Peru with this vibrant Causa. Layers of velvety potato embrace a zesty tuna filling, crowned with creamy avocado and delicate egg slices. A symphony of textures and flavors that will transport your taste buds!

Ingridients

Adjust Servings

8 russet potatoes, peeled

0.5 cup vegetable oil, or as needed

2 tablespoons minced aji amarillo

Salt and freshly ground black pepper to taste

2 (5 ounce) cans tuna, drained

1 small red onion, finely diced

0.5 cup high-quality mayonnaise, divided

2 ripe avocados, thinly sliced

3 hard-boiled eggs, thinly sliced

Nutrition

Carbohydrate

43 g
Cholesterol

94 mg
Fiber

8 g
Protein

16 g
Saturated Fat

6 g
Sodium

134 mg
Sugar

3 g
Fat

34 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Submerge the peeled potatoes in a large pot of generously salted water. Bring to a rolling boil, then reduce heat to a gentle simmer and cook until fork-tender, approximately 20 minutes. Drain thoroughly.

02

Step

While the potatoes are still warm, pass them through a ricer or use a hand mixer to achieve an exceptionally smooth mash. Gradually incorporate the vegetable oil until a cohesive, almost silken texture is achieved. Fold in the aji amarillo, season meticulously with salt and freshly cracked black pepper. Transfer the potato mixture to the refrigerator to chill and firm up for about 20 minutes.

03

Step

In a separate bowl, combine the drained tuna with the finely diced red onion and 1/4 cup of the mayonnaise. Mix gently but thoroughly to ensure even distribution of flavors.

04

Step

Line a deep casserole dish with overlapping sheets of plastic wrap, ensuring ample overhang. Spread half of the chilled potato mixture evenly across the bottom of the prepared dish. Gently spread 2 tablespoons of mayonnaise over the potato layer. Follow with the tuna mixture, creating a uniform layer. Arrange the avocado slices artfully over the tuna. Carefully spread the remaining potato mixture over the avocado, finishing with the remaining 2 tablespoons of mayonnaise. Arrange the sliced hard-boiled eggs decoratively on top. Cover the dish tightly with the overhanging plastic wrap and refrigerate for at least 30 minutes, or until firm and well-chilled.

05

Step

When ready to serve, invert the casserole dish onto a serving platter or baking sheet. Carefully remove the plastic wrap. Using a sharp knife, cut the Causa into elegant squares or rectangles.

For an extra layer of flavor, consider adding a squeeze of fresh lime juice to the tuna mixture.
Aji Amarillo paste can be found in Latin American markets or online. If unavailable, a pinch of cayenne pepper can be substituted, but use sparingly!
The quality of mayonnaise significantly impacts the flavor. Opt for a full-fat, high-quality mayonnaise for the best results.
Garnish with a sprinkle of fresh cilantro or parsley for a burst of color and freshness.

Cruz Crooks

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.