Causa Rellena De Atun Causa Stuffed With Tuna Recipes

CAUSA DE ATúN

Causa de atún image

Provided by Eat Peru

Time 1h

Number Of Ingredients 12

Ingredients

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)

Steps:

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 enjoy!

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