Causa Peruana is a great dish for spring or summer. It is a delicious stuffed potato appetizer that can be stuffed with crab, tuna or chicken salad. It is creamy, sweet and tart. Perfect for lunch or as a starter. My Peruvian grandmother and mom made this dish for my sister and me, and we loved it! I sometimes make it for my husband as well, and he loves it too. It is easy to make, and you will impress your whole crew. Enjoy!
Ingredients
- 1 lb. potatoes
- 2 garlic cloves
- Salt
- ⅓ cup aji amarillo paste (make yourself or buy at Latin market)
- ¼ cup olive oil
- Juice of 2 limes
- 2 cans of tuna in olive oil
- 2 tablespoons red onion, finely diced
- 1 tablespoon chopped cilantro leaves
- Salt and pepper
- 1 avocado cut into slices
- Black olives for garnish
- 2 hard-boiled eggs, cut in fourths
- 1/3 cup mayonnaise
Instructions
Wash the potatoes, peel them and cut them into chunks. Put it in a saucepan with the garlic cloves and water to cover. Bring to a boil. When the potatoes are almost tender, add salt to taste. Keep cooking until soft.
Drain the potatoes and puree using a hand mixer.
Add the aji amarillo paste, olive oil and lime juice. Knead until the ingredients are well incorporated. Add salt to taste. Cover while you make the tuna salad.
In a bowl, combine the tuna with the red onion, cilantro leaves, salt, pepper and ⅓ cup mayonnaise. Mix well.
Have 6 pastry rings or ramekins ready, each one on a plate. Oil them on the inside and make a layer of potato dough at the bottom. Add avocado slices, season with salt and pepper and add a layer of tuna salad. Add more potato dough. If desired, add another layer of tuna salad on top.
Carefully take out the pastry ring or ramekin and garnish the causa with olive halves, hard-boiled egg slices and cilantro leaves.
You can also use crab or chicken instead of tuna.
Send us your recipes at kcarrera@publiclawgroup.com