Potato Salad Causa

Potato Salad Causa are a ministration nutrient in many cultures, and in Peru, it's the aforementioned. But instead of using milk or butter, the Peruvian writing of mashed potatoes has citrus juice, olive oil and hot peppers. Served icy and lidded with a tuna salad, it's a spicy, devolve and refreshing activity, perfect as an appetiser on a Season day.
Potatoes, of teaching, are originally from Peru, and they know been cultivated by the Incas for centuries. It is believed that the refer for this provide, Causa, comes from Kausay, which substance sustainment or life in Quechuan. In Lima, during the clip of the Viceroyalty, this provide was ready as a layered casserole, with a material of eel salad in the tract.

The presentment here is a much bodoni rendition where the tuna salad is on top of a mashed potato pastry. Umteen variant write of toppings can be victimized, and I encourage you to enquiry with this direction by making the spud pureé and trying antithetical toppings. Tho' I usually piddle this instruction with Yukon golden or chromatic potatoes, I equivalent using chromatic potatoes for extra beautify.


  • 4 small Yukon gold potatoes
  • juice of 2 limes
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon aji amarillo paste


  • 1 can of albacore tuna in spring water (5 oz. can or about 1/2 cup tuna)
  • salt to taste
  • 1/4 cup diced red onion
  • 1/4 cup mayo
  • 1 avocado, peeled and cut into slivers
  • fresh dill for garnish


1. In addition to the ingredients above, you’ll need a pot to cook the potatoes, a potato ricer, and bowls to mix the ingredients.

2. Boil the potatoes in a pot with enough water to cover them. Cook until fork tender, 20-30 minutes.
Peel and press the potatoes through a ricer and into a bowl.

3. Add 4 tablespoons olive oil, juice of 2 limes, 1 teaspoon salt, and 1/2 teaspoon aji amarillo paste into the bowl, and mix with potatoes to make a puree.

4. The puree should have a creamy consistency that is stiff enough to be shaped. Cover the bowl and chill for 30 minutes.

5. In a separate bowl, mix the tuna, diced onion, and mayo. Add salt to taste if needed.

6. Shape potato purée into timbales and top each serving with a sliver of avocado and a dollop of the tuna mix.

7. Garnish with fresh dill and serve cold.

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