Peruvian Causa

Name: Peruvian Causa
Prep time: 20 min
Cook time: 20 min
Total time: 90 min
Ingredients: 8 russet potatoes, peeled; 0.5 cup vegetable oil, or as needed; 2 tablespoons minced aji amarillo; salt and ground black pepper to taste; 2 (5 ounce) cans tuna, drained; 1 small red onion, diced small; 0.5 cup mayonnaise, divided; 2 avocados, cut into thin strips; 3 hard-boiled eggs, thinly sliced

4.8

(8)

8 Reviews

4 Photos

This spicy potato-layered dish with meat is a everyone-is-going-to-love-it dish! Even if people don't like certain ingredients, the combination is sensational! With this dish you can make the layers as thin or as thick as you like. You can substitute the tuna with chicken or other seafood.

Recipe by Amber Berrocal

Published on June 8, 2018

4

Prep Time:

20 mins

Cook Time:

20 mins

Additional Time:

50 mins

Total Time:

1 hrs 30 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

8 russet potatoes, peeled
½ cup vegetable oil, or as needed
2 tablespoons minced aji amarillo
salt and ground black pepper to taste
2 (5 ounce) cans tuna, drained
1 small red onion, diced small
½ cup mayonnaise, divided
2 avocados, cut into thin strips
3 hard-boiled eggs, thinly sliced

Directions

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.
Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over the potatoes, spread the tuna mixture over the mayonnaise, and place the avocado slices in a single layer on top of the tuna mixture. Spread the remaining 1/2 of potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over the top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.

Nutrition Facts (per serving)

533	Calories
34g	Fat
43g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 533
% Daily Value *
Total Fat 34g	44%
Saturated Fat 6g	28%
Cholesterol 94mg	31%
Sodium 134mg	6%
Total Carbohydrate 43g	16%
Dietary Fiber 8g	30%
Total Sugars 3g
Protein 16g
Vitamin C 48mg	242%
Calcium 48mg	4%
Iron 3mg	15%
Potassium 1258mg	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.