Causa Rellena with Tuna and Avocado

A layered Peruvian potato dish featuring mashed yellow potatoes seasoned with aji amarillo, layered with tuna salad and creamy avocado. A refreshing and flavorful appetizer or light lunch.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.54/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad•Appetiser

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

2lbsYellow Potatoes (Yukon Gold)(Peeled and cut into chunks)

£1.50

2tablespoonsAji Amarillo Paste(Adjust to taste)

£2.50

2tablespoonsLime Juice(Freshly squeezed)

£0.20

2tablespoonsVegetable Oil(Or other neutral oil)

£0.10

to tasteSalt

to tasteBlack Pepper

25-oz cansCanned Tuna in Water(Drained)

£2.80

0.5cupMayonnaise

£0.40

0.3cupCelery(Finely diced)

£0.25

0.3cupRed Onion(Finely diced)

£0.20

2Avocados(Ripe)

£2.00

1tablespoonLime Juice(For the avocado)

£0.20

to tasteSalt(For the avocado)

As neededOptional Garnish(Olives, hard-boiled eggs, cilantro, parsley)

Total Cost

£10.15

£2.54 per serving

Instructions

1.
Boil the potatoes: Place the potato chunks in a pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
2.
Mash the potatoes: While still hot, mash the potatoes thoroughly using a potato ricer or a masher. Mix in the aji amarillo paste, 2 tablespoons of lime juice, vegetable oil, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
3.
Prepare the tuna salad: In a bowl, combine the drained tuna, mayonnaise, diced celery, and diced red onion. Mix well.
4.
Prepare the avocado cream: In a separate bowl, mash the avocados with 1 tablespoon lime juice and salt to taste. Ensure a smooth, creamy consistency.
5.
Assemble the causa: Line a loaf pan or individual ramekins with plastic wrap. Spread half of the mashed potato mixture evenly in the bottom. Layer with the tuna salad, followed by the mashed avocado. Top with the remaining mashed potato mixture. Gently press down to compact the layers.
6.
Chill: Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the causa to firm up.
7.
Serve: Invert the causa onto a serving plate and carefully remove the plastic wrap. Garnish with your choice of olives, hard-boiled eggs, cilantro, or parsley.

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My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

55g

21% of RDA

Fat

40g

57% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

5 g

6% of RDA

Sodium

500 mg

22% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a spicier causa, add more aji amarillo paste. Be careful, as it can be quite potent.

If you don't have a potato ricer, make sure to mash the potatoes very thoroughly to avoid any lumps.

Use room temperature ingredients for the tuna salad for better flavor.

You can substitute the tuna salad with cooked chicken salad or shrimp salad for a different flavor profile.

Cooking Equipment

Pot

Potato Ricer (optional)

Mixing Bowls

Plastic Wrap

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier causa, add more aji amarillo paste. Be careful, as it can be quite potent.

If you don't have a potato ricer, make sure to mash the potatoes very thoroughly to avoid any lumps.

Use room temperature ingredients for the tuna salad for better flavor.

You can substitute the tuna salad with cooked chicken salad or shrimp salad for a different flavor profile.

Causa Rellena with Tuna and Avocado

Ingredients

Instructions