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Peruvian Causa
Peruvian Causa
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
90 minutes
Peruvian causa: Layers of potatoes, chiles, avocados, tuna, eggs, and onion create a deliciously versatile dish.
Ingredients:
  • 8 russet potatoes, peeled
  • 0.5 cup vegetable oil, or as needed
  • 2 tablespoons minced aji amarillo
  • salt and ground black pepper to taste
  • 2 (5 ounce) cans tuna, drained
  • 1 small red onion, diced small
  • 0.5 cup mayonnaise, divided
  • 2 avocados, cut into thin strips
  • 3 hard-boiled eggs, thinly sliced
Instructions:
  • In a large pot, cover the potatoes with salted water and bring to a boil. Simmer over medium-low heat for about 20 minutes until tender. Drain the potatoes.
  • Achieve velvety smooth mashed potatoes by blending with a ricer or hand mixer. Gently mix in oil until potatoes are well combined; incorporate aji amarillo, salt, and pepper for a flavorful twist. Chill in the fridge for 20 minutes to enhance flavors.
  • Combine tuna, onion, and a quarter cup of creamy mayonnaise in a mixing bowl, gently mixing until well combined.
  • Prepare the casserole dish by lining it with plastic wrap. Layer half of the potato mixture at the bottom. Spread a layer of 2 tablespoons of mayonnaise over the potatoes, followed by the tuna mixture, and arrange avocado slices on top. Add the remaining potato mixture, then spread the remaining 2 tablespoons of mayonnaise. Place sliced eggs on top. Cover with plastic wrap and refrigerate for about 30 minutes until firm.
  • Turn the casserole dish upside down onto a serving dish or baking sheet to release the potato casserole. Discard the plastic wrap and slice the casserole into squares.

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