Peruvian Causa (Layered Potato and Tuna Salad)
Ready In: 50 mins
Serves: 6-8
Ingredients
- 2 1⁄2 lbs yukon gold potatoes
- 4 tablespoons hot pepper paste (recipe #430394) or 4 tablespoons chili paste
- 1⁄2 cup vegetable oil (olive oil is not recommended)
- 1⁄2 tablespoon key lime juice (juice of 1 key lime) or 1 tablespoon fresh lime juice (1/2 a lime)
- 5 1⁄2 ounces tuna packed in oil
- 1⁄2 medium onion, finely chopped
- 1 cup mayonnaise, plus more for spreading
- 1 avocado, pitted and sliced
- salt
- 2 eggs, hard boiled and sliced for garnish
- black olives, for garnish
Directions
- Boil the potatoes in salted water until tender, about 20 to 30 minutes; peel and mash while still hot.
- Let potatoes cool and mix with aji amarillo paste, vegetable oil, and lime juice; season with salt.
- Drain and combine tuna with onions and mayonnaise; set aside.
- To assemble, layer 1/3 of potato mixture on a serving dish; spread with a thin layer of mayonnaise.
- Spread avocado slices on top; spread second 1/3 of potato mash over avocados.
- Cover with the tuna salad, then top with the third 1/3 of potato mash.
- Garnish with sliced hard cooked eggs around outside and chopped black olives on top.
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