📝 About This Recipe
Causa is a quintessential Peruvian masterpiece, featuring velvety whipped yellow potatoes infused with the bright citrus of lime and the gentle heat of Ají Amarillo. This classic version layers the silky potato base with a savory, creamy tuna salad, crisp vegetables, and buttery avocado. It is a refreshing, colorful, and elegant starter that perfectly captures the vibrant coastal spirit of Lima.
🥗 Ingredients
The Potato Base
- 2 pounds Yukon Gold or Yellow Potatoes (peeled and halved)
- 3-4 tablespoons Ají Amarillo paste (depending on spice preference)
- 1/4 cup Fresh lime juice (from about 2-3 juicy limes)
- 3 tablespoons Vegetable oil (neutral oil like canola or grapeseed)
- to taste Salt (be generous to enhance the lime)
The Tuna Filling
- 2 cans Canned tuna in water (5-6oz each, well-drained)
- 1/2 cup Mayonnaise (Japanese or high-quality egg mayo preferred)
- 1/2 Red onion (very finely diced)
- 1 tablespoon Fresh parsley (finely chopped)
- 1/4 teaspoon Black pepper (freshly cracked)
The Layers and Garnish
- 2 pieces Hass Avocado (sliced into thin wedges)
- 2 pieces Hard-boiled eggs (sliced into rounds)
- 6-8 pieces Black Botija olives (pitted and halved)
- 4 pieces Cherry tomatoes (halved for garnish)
👨🍳 Instructions
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1
Place the peeled potatoes in a large pot of salted cold water. Bring to a boil and cook for 20-25 minutes until fork-tender but not falling apart.
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2
Drain the potatoes thoroughly. While still hot, pass them through a potato ricer or food mill into a large bowl to ensure a completely smooth, lump-free texture.
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3
Allow the potato mash to cool to room temperature. This is crucial for the structure of the Causa.
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4
Once cooled, add the Ají Amarillo paste, lime juice, vegetable oil, and salt. Knead the mixture with your hands or a spatula until it is a uniform bright yellow and has a pliable, dough-like consistency.
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5
Taste the potato mixture; it should be tangy, slightly spicy, and well-seasoned. Adjust lime or salt if necessary, then set aside.
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6
In a medium bowl, combine the drained tuna, mayonnaise, finely diced red onion, and chopped parsley. Mix well and season with black pepper.
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7
Prepare your serving vessel. You can use a glass baking dish for a family-style presentation or a ring mold for individual gourmet plating.
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8
Lightly oil the bottom of your mold. Spread half of the potato mixture into an even layer, pressing down gently to create a firm base.
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9
Layer the sliced avocado over the potato base, covering the surface entirely. Sprinkle a tiny pinch of salt over the avocado.
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10
Spread the tuna mixture evenly over the avocado layer.
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11
Top with the remaining potato mixture, smoothing the surface with an offset spatula for a clean finish.
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12
Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the structure to set.
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13
Before serving, garnish the top with slices of hard-boiled egg, Botija olives, and cherry tomatoes. If using a ring mold, carefully lift it upward to reveal the beautiful layers.
💡 Chef's Tips
Always use yellow-fleshed potatoes like Yukon Gold to achieve the traditional creamy texture. Do not skip the potato ricer; mashing by hand with a fork will result in a grainy texture that ruins the elegance of the dish. If you cannot find Ají Amarillo paste, you can substitute with a mix of yellow bell pepper purée and a dash of cayenne, though the flavor won't be as authentic. Ensure the potatoes are completely cool before adding the lime and oil, or the mixture may become 'gummy'. For a neater look, wipe your knife with a damp cloth between each slice when serving from a large dish.
🍽️ Serving Suggestions
Serve chilled as a refreshing starter on a warm afternoon. Pair with a crisp glass of Peruvian Pisco Sour or a dry Sauvignon Blanc. Accompany with a side of 'Salsa Criolla' (marinated red onion salad) for extra crunch and acidity. This dish also works beautifully as part of a 'Trío Marino' alongside Ceviche and Arroz con Mariscos.