Causa Rellena De Atun (Causa Stuffed With Tuna)

My son came home from Peru describing this dish and we finally found it on a website with traditional Peruvian recipes. It's such a delicious meal! You can substitute the tuna with salmon or any other flavorful large flaked fish. It's a little work to make but well worth the effort and it's quite economical too!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3  lbs yellow potatoes
• 1  teaspoon chili powder
• 1  tablespoon  oil
•  salt & pepper
• 10  black olives
• 1  lb queso fresco or 1  lb farmer cheese, cubed
• 1  minced onion
• 4  lemons
• 3  hard-boiled eggs
• 1 (6 ounce) can tuna
• 1  cup mayonnaise
• 1  small onion
• 4  ounces  fresh cheese, cubed
• 1  avocado, peeled and sliced
• 3  hard-boiled eggs
• 10  black olives

Directions

1. Causa:
2. Squeeze the lemons and marinate the onion in the lemon juice with salt, pepper and chili powder.
3. Boil the potatoes with their skins on. Peel once cooked and mash them with a fork.
4. Add the lemon juice and onion.
5. Add the oil gradually in order to keep the mixture smooth.
6. To serve causa without stuffing put the mixture into a mold and chill for 1 ½ hours.
7. To serve, unmold and garnish with olives, quartered hard boiled eggs and cubes of cheese.
8. Divide the causa mixture into three parts. Cover the bottom of a mold with one part.
9. Mix the tuna with mayonnaise and onion.
10. Then add a layer of half the tuna mixture. Add a layer of causa followed by a layer of the remaining tuna.
11. Add the sliced avocado.
12. Cover with the third layer of causa and garnish with hard boiled eggs, cheese cubes and olives.
13. Refrigerate for at least 1½ hours.