Lunch
Causa Rellena with Tuna and Avocado
A Peruvian potato terrine classic, layers of aji amarillo and lime-dressed mashed potato pressed around a tuna and avocado filling so the cool, creamy citrus-spiked potato and the rich filling become one composed and visually striking cold dish.
$5
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
548Calories
28gProtein
32gFat
38gCarbs
3gSugar
7gFiber
742mgSodium
38mgChol
0gSat Fat
Goes well with
Sauvignon Blanc
local
Chicha Morada
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Peel and chunk 300g potatoes. Drain 120g canned tuna. Mash 160g avocado with 1 tsp lime juice and a pinch of salt. Halve 80g cherry tomatoes and 4 black olives. Measure all remaining ingredients.
2
Boil
Add potatoes to well-salted boiling water over high heat, boil 15 minutes until completely tender. Drain thoroughly and let steam escape 2 minutes until surface is dry.
3
Build 1
Mash warm potatoes until completely smooth with no lumps. Fold in aji amarillo paste, 2 tbsp lime juice, 1.5 tbsp olive oil, and 0.5 tsp salt while warm. Mix until pale yellow and slightly tangy. Cool to room temperature, about 5 minutes.
4
Build 2
While potato cools, mix drained tuna with 2 tbsp mayonnaise, 1 tsp lime juice, a pinch of salt and black pepper. Set aside. Prepare avocado mixture (already done in Prep).
5
Finish
Line a round food ring or small bowl with cling film. Press half the potato mixture into a firm even base layer. Spread avocado evenly over potato, spoon tuna over avocado, press gently. Layer remaining potato on top, smooth surface. Refrigerate 10 minutes until slightly firm.
6
Plate
Invert the causa onto a plate and carefully remove the ring or cling film. Arrange cherry tomatoes, olives, and 5g fresh parsley around the terrine. Serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g600g floury potatoes
- 3 tsp3 tsp aji amarillo paste
- 4 tbsp4 tbsp lime juice
- 3 tbsp3 tbsp olive oil
- 1 tsp1 tsp fine sea salt
- 240g240g canned tuna in olive oil
- 4 tbsp4 tbsp mayonnaise
- 2 tsp2 tsp lime juice
- 22 medium avocado
- 160g160g cherry tomatoes
- 88 black olives
- 10g10g fresh flat-leaf parsley
- 22 lime wedges
