Causa Limeña
This colourful, delicious Peruvian dish has always been one of my favourite appetizers. One could prepare it with mushrooms or chicken instead of tuna and, when served in a generous portion, can become a complete meal. Causa limeña became even more special to me, connecting me to my roots and my life abroad at the same time, as I enjoyed preparing it for my friends for a Christmas gathering in Berlin.
2
servings30
minutes30
minutes1
hourIngredients
8 8 medium-sized potatoes
3 tbsp 3 of olive oil
6 tbsp 6 of lemon juice
3 tbsp 3 of yellow chilli paste (or “ají amarillo” paste – this can be found at a LatAm grocery store)
1 can 1 of tuna
1 cup 1 of diced red onion
Vegan mayo
Slices of 1 avocado
Salt
Pepper
Optional toppings for decoration: 1 egg, parsley, diced red paprika, olives
Directions
- For the base and top layers: boil and then mash the potatoes in a bowl and add 3 tablespoons of olive oil, salt, pepper, 3 tablespoons of lemon juice, and 3 tablespoons of yellow chilli paste. Mix them.
- For the filling: add the tuna in a bowl, and add 3 tbsp of lemon juice, diced red onion, salt and vegan mayo as desired. Mix them.
- Lightly grease a square dish with oil to prevent sticking.
- To form the base, spread a layer of the mashed potato mixture.
- Add the tuna mixture on top evenly. If desired, place slices of avocado over the tuna layer.
- Finish with another layer of mashed potatoes on top.
- I recommend decoration with toppings for a burst of colour!
Equipment
- Large pot
- Potato masher
- Square dish
- Mixing bowls
Notes
- I recommend decoration with toppings for a burst of colour!
- One could prepare it with mushrooms or chicken instead of tuna.