Causa de Atún
A classic Peruvian cold layered potato dish seasoned with lime and yellow chili, filled with a savory tuna salad.
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Ingredients
- 2 lbs Yellow potatoes (Yukon Gold)
- 3 tablespoons Aji Amarillo paste
- 1/4 cup Lime juice
- 3 tablespoons Vegetable oil
- 2 cans (5oz) Canned tuna in water, drained
- 1/2 cup Mayonnaise
- 1/2 medium Red onion, finely diced
- 1 large Avocado, sliced
- 2 pieces Hard-boiled eggs, sliced(optional)
- 4 pieces Black olives (Botija)(optional)
- 1 to taste Salt and Pepper
Instructions
- 1
Boil the potatoes in salted water until tender, then peel and mash them while still warm until completely smooth.
- 2
Allow the mashed potatoes to cool, then mix in the aji amarillo paste, lime juice, vegetable oil, and salt until a moldable dough forms.
- 3
In a separate bowl, mix the drained tuna with mayonnaise, diced red onion, salt, and pepper to create the filling.
- 4
Grease a rectangular glass dish or use a ring mold for individual servings.
- 5
Press half of the potato mixture into the bottom of the dish to form an even base layer.
- 6
Layer the sliced avocado over the potato base, followed by the tuna salad mixture spread evenly.
- 7
Cover with the remaining potato mixture, smoothing the top with a spatula.
- 8
Garnish with sliced hard-boiled eggs and olives, then chill in the refrigerator for at least 30 minutes before serving cold.
Nutrition per Serving
420
Calories
18g
Protein
38g
Carbs
24g
Fat
6g
Fiber
3g
Sugar
610mg
Sodium
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