Peruvian Causa (Layered Potato And Tuna Salad)

Name: Peruvian Causa (Layered Potato And Tuna Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs yukon gold potatoes; 4 tablespoons hot pepper paste (recipe #430394) or 4 tablespoons chili paste; 1/2 cup vegetable oil (olive oil is not recommended); 1/2 tablespoon key lime juice (juice of 1 key lime) or 1 tablespoon fresh lime juice (1/2 a lime); 5 1/2 ounces tuna packed in oil; 1/2 medium onion, finely chopped; 1 cup mayonnaise, plus more for spreading; 1 avocado, pitted and sliced; salt; 2 eggs, hard boiled and sliced for garnish; black olives, for garnish

Servings: persons

2 1/2 lbs yukon gold potatoes
4 tablespoons hot pepper paste (recipe #430394) or 4 tablespoons chili paste
1/2 cup vegetable oil (olive oil is not recommended)
1/2 tablespoon key lime juice (juice of 1 key lime) or 1 tablespoon fresh lime juice (1/2 a lime)
5 1/2 ounces tuna packed in oil
1/2 medium onion, finely chopped
1 cup mayonnaise, plus more for spreading
1 avocado, pitted and sliced
salt
2 eggs, hard boiled and sliced for garnish
black olives, for garnish

1
Boil the potatoes in salted water until tender, about 20 to 30 minutes; peel and mash while still hot.
2
Let potatoes cool and mix with aji amarillo paste, vegetable oil, and lime juice; season with salt.
3
Drain and combine tuna with onions and mayonnaise; set aside.
4
To assemble, layer 1/3 of potato mixture on a serving dish; spread with a thin layer of mayonnaise.
5
Spread avocado slices on top; spread second 1/3 of potato mash over avocados.
6
Cover with the tuna salad, then top with the third 1/3 of potato mash.
7
Garnish with sliced hard cooked eggs around outside and chopped black olives on top.

1388

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 lbs yukon gold potatoes, 4 tablespoons hot pepper paste (recipe #430394) or 4 tablespoons chili paste, 1/2 cup vegetable oil (olive oil is not recommended), 1/2 tablespoon key lime juice (juice of 1 key lime) or 1 tablespoon fresh lime juice (1/2 a lime), and more.

Yes, Peruvian Causa (Layered Potato And Tuna Salad) falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!