Causa is a versatile Peruvian dish that combines potatoes layered with any combination of fillings and garnished with an array of toppings. It’s perfect as a light meal or, served in spoons, a fun and different appetizer.
2 lbs yellow potatoes (Yukon gold)
1⁄2 cup oil
1⁄4 cup lime juice
2 -3 tablespoons aji amarillo chili paste (optional) or substitute a seeded, minced serrano chile (not authentic, but adds some nice heat)
Salt and pepper
Tuna Filling (recipe follows)
2 tomatoes, chopped
Optional Garnishes: Sliced avocado, Hard-boiled eggs, Queso fresco, Red peppers, Olives, Parsley
1. Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until tender and cooked through. Drain. Set aside to cool, then peel.
2. Mash the potatoes until smooth.
Note: to make things even easier, I used 2 (24 oz) packages of refrigerated mashed potatoes. Once heated, I proceeded with the recipe.
3. Stir the oil, pepper paste if using, and lime juice into the mashed potatoes and mix well. Season with salt and pepper to taste.
4. Line a 13 x 9 inch baking pan with plastic wrap, pressing it down to fit the dish.
7. Spread the remaining potatoes evenly over the tuna filling and tomatoes. Press down gently. Cover and chill thoroughly.
8. Lay a serving platter upside-down over the top of the baking dish. Using both hands, flip the dish and platter over, letting the causa fall onto the platter. Remove and discard the plastic wrap. Cut into portions, garnish and serve. Here is an example. (I found the photo on this website.
9. If using spoons, use a round cutter to carve out small portions of the causa and place one round in each spoon.
1 (6 ounce) can tuna, preferably oil packed
1 cup mayonnaise
1 small red onion, minced
1. Combine tuna, mayonnaise and chopped onions in a bowl and mix well.
Recipe from Cooking Channel
Seems fitting to go to Peru for today’s music.
The video is pretty arresting, too.