📝 About This Recipe
A stunning marriage of Peruvian heritage and Japanese precision, this Nikkei-style Causa reimagines the classic lime-infused potato terrine with a vibrant, oceanic twist. Silky yellow potatoes seasoned with Aji Amarillo provide a sunshine-hued base for a bold, sashimi-grade spicy tuna filling. Finished with a sharp wasabi-infused mayonnaise and delicate garnishes, this dish is a masterclass in balancing citrus, heat, and umami.
🥗 Ingredients
The Causa Base
- 2 pounds Yukon Gold or Yellow Potatoes (peeled and quartered)
- 3 tablespoons Aji Amarillo Paste (Peruvian yellow chili paste)
- 1/4 cup Lime Juice (freshly squeezed)
- 3 tablespoons Vegetable Oil (neutral flavor)
- 1 teaspoon Kosher Salt (to taste)
Spicy Tuna Filling
- 10 ounces Sashimi-grade Ahi Tuna (finely diced)
- 1 tablespoon Sriracha
- 1 teaspoon Toasted Sesame Oil
- 2 pieces Green Onions (whites and greens, finely sliced)
- 1 teaspoon Soy Sauce (low sodium preferred)
Wasabi Mayo & Assembly
- 1/2 cup Japanese Mayonnaise (Kewpie brand recommended)
- 2 teaspoons Wasabi Paste (adjust for heat preference)
- 1 large Avocado (ripe, thinly sliced)
- 1 teaspoon Black Sesame Seeds (for garnish)
- 1/4 cup Micro-cilantro or Radish Sprouts (for garnish)
👨🍳 Instructions
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1
Place the potatoes in a large pot of salted cold water. Bring to a boil and cook for 20-25 minutes until fork-tender.
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2
Drain the potatoes thoroughly and let them steam-dry for 2 minutes. While still hot, pass them through a potato ricer into a large bowl to ensure a perfectly smooth, lump-free texture.
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3
Allow the riced potatoes to cool to room temperature. Once cooled, add the Aji Amarillo paste, lime juice, vegetable oil, and salt.
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4
Work the potato mixture with your hands or a spatula until it forms a smooth, malleable dough. The color should be a uniform bright yellow. Cover and refrigerate for 20 minutes.
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5
In a medium chilled bowl, combine the diced tuna, Sriracha, sesame oil, soy sauce, and sliced green onions. Gently fold to combine and keep chilled until assembly.
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6
In a small bowl, whisk together the Kewpie mayonnaise and wasabi paste until completely smooth. Transfer to a piping bag or squeeze bottle for professional presentation.
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7
To assemble using a ring mold (about 3 inches wide): Lightly grease the inside of the mold with a drop of oil.
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8
Press about 1/2 inch of the potato mixture into the bottom of the mold, smoothing the surface with the back of a spoon.
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9
Add a layer of sliced avocado over the potato, followed by a generous layer of the spicy tuna mixture (about 1 inch thick).
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10
Top with another 1/2 inch layer of the potato mixture, pressing down gently to compact the layers.
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11
Carefully lift the ring mold upward. Repeat for the remaining three servings.
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12
Drizzle or pipe the wasabi mayo over the top in a decorative pattern.
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13
Garnish with black sesame seeds and micro-cilantro or radish sprouts for a final touch of color and crunch.
💡 Chef's Tips
Always rice your potatoes while they are hot to prevent a gummy texture; however, only add the lime and oil once they have cooled to maintain the bright flavor. If you cannot find Aji Amarillo paste, you can blend deseeded yellow bell peppers with a pinch of cayenne, though the flavor will lack the authentic Peruvian fruitiness. Use high-quality sashimi-grade tuna as it is served raw; ensure it is kept very cold until the moment of serving. For a cleaner look when slicing the avocado, toss the slices in a little lime juice to prevent browning and add extra zing. If you don't have ring molds, you can build this in a glass casserole dish and cut it into squares, sushi-style.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Torrontés or a dry Japanese Sake to complement the acidity and spice. Serve alongside a small heap of pickled ginger (gari) to cleanse the palate between bites. A side of edamame seasoned with sea salt and lime zest makes for a perfect light accompaniment. For an extra textural contrast, serve with a few lotus root chips or plantain chips on the side. This dish works beautifully as an elegant appetizer for a multi-course dinner or a light lunch.