Peruvian Causa

The causa is a versatile layered Peruvian potato dish, made with potatoes, chiles, avocados, tuna, boiled eggs, and onion for an amazing combination of flavors.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 533 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.

Step 4

Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.

Step 5

Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over potatoes, spread tuna mixture over mayonnaise, and place avocado slices in a single layer on top of tuna mixture. Spread remaining 1/2 of potato mixture over avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.