CAUSA DE ATúN
Steps:
- Place the unpeeled potatoes in a large pot of cold water, adding 2 tablespoons of salt. Bring it to a boil and boil the potatoes until they're cooked and soft. Strain and set aside to cool.
- When the potatoes have cooled sufficiently, remove the skin. Pass them through a potato ricer three times until the dough achieves a smooth and soft consistency. Add the olive oil, ají amarillo peppers, salt and pepper to taste and the sprigs of parsley. Knead the potato dough until you get a pliable and form texture
- To serve, use a greased 3-inch diameter mini-springform pan to help you put each individual causa together. Spread the potato dough on the base, about 1 inch high. Then place a layer of avocado slices, followed by a layer of the tuna filling, and finish your causa with another 1 inch layer of potato dough. Remove the springform and repeat 3 more times.
- Decorate each serving with chopped egg and ají limo chili pepper, and enjoy!
CAUSA RELLENA DE ATúN Y AGUACATE
Este platillo, tan tradicional de la cocina peruana, es delicioso gracias a su relleno a base de atún y de aguacate. ¡Pruébalo hoy mismo!
Provided by My Food and Family
Categories Recetas de cena
Time 25m
Yield 12 porciones
Number Of Ingredients 12
Steps:
- Pela las papas y hazlas puré. Mezcla bien los 6 ingredientes siguientes con el puré de papas; espárcelo sobre una charola (bandeja) grande rociada con aceite en aerosol hasta formar un rectángulo de 15x11 pulgs.
- Esparce la mayonesa sobre la mezcla de papa; espolvoréala con el chile en polvo. Ponle el atún, 2-1/2 huevos en rebanadas y 3/4 del aguacate. Enrolla el rectángulo, empezando por el lado largo y quitándole el papel mientras lo enrollas.
- Colócalo en una fuente de servir con la juntura por donde se abre hacia abajo; cúbrelo con el resto de los huevos y del aguacate.
Nutrition Facts : Calories 340, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CAUSA RELLENA DE ATUN (CAUSA STUFFED WITH TUNA)
My son came home from Peru describing this dish and we finally found it on a website with traditional Peruvian recipes. It's such a delicious meal! You can substitute the tuna with salmon or any other flavorful large flaked fish. It's a little work to make but well worth the effort and it's quite economical too!
Provided by sassafrasnanc
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Causa:.
- Squeeze the lemons and marinate the onion in the lemon juice with salt, pepper and chili powder.
- Boil the potatoes with their skins on. Peel once cooked and mash them with a fork.
- Add the lemon juice and onion.
- Add the oil gradually in order to keep the mixture smooth.
- To serve causa without stuffing put the mixture into a mold and chill for 1 ½ hours.
- To serve, unmold and garnish with olives, quartered hard boiled eggs and cubes of cheese.
- Divide the causa mixture into three parts. Cover the bottom of a mold with one part.
- Mix the tuna with mayonnaise and onion.
- Then add a layer of half the tuna mixture. Add a layer of causa followed by a layer of the remaining tuna.
- Add the sliced avocado.
- Cover with the third layer of causa and garnish with hard boiled eggs, cheese cubes and olives.
- Refrigerate for at least 1½ hours.
Nutrition Facts : Calories 908, Fat 50.4, SaturatedFat 12.2, Cholesterol 329.4, Sodium 1035.4, Carbohydrate 86.3, Fiber 14.9, Sugar 12.2, Protein 33.6
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