Ingredients: |
Ingredients: 2 lbs Yukon Gold Potatoes, peeled
¼ cup Olive Oil
¼ cup and 1 tsp Lime Juice
2 tbsp Aji Amarillo paste
10 oz canned Tuna
3 tbsp Mayonnaise
1 small Red Onion, finely diced
1 tbsp Mayonnaise
1 ripe Avocado, sliced
Salt and Pepper to taste
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Directions: |
Directions:Serves: 6
Prep time: 15 minutes
Cook time: 20 minutes
1- Prepare the tuna salad by combining the tuna, mayo, 1 tsp lime juice, onion and parsley in a bowl. Mix to combine and season with salt and pepper to taste. Cover and refrigerate the tuna salad until needed.
2- Boil the potatoes in salted water until fork tender.
3- Drain the potatoes, then pass them through a ricer. Cool the mashed potatoes to room temperature.
4- Once the potatoes are cooled, add the olive oil, ¼ cup of lime juice and aji amarillo paste, stir to combine, then season the potato mixture with salt and pepper to taste.
5- Line a casserole dish with plastic wrap.
6- Fill the dish ⅓ of the way up with the potato mixture.
7- Add a layer of sliced avocado, then layer the tuna salad.
8- Top the casserole dish with another layer of potato.
9- Wrap the causa rellena with plastic wrap and refrigerate for 30 minutes.
10- To unmold the causa rellena, remove the plastic wrap on top of the casserole, then flip the causa onto a plate, and remove the plastic wrap that was lining the bottom.
11-Serve the causa rellena with a sprig of parsley, or garnish with other traditional toppings, like sliced hard boiled eggs, black olives or more avocado. Serve cold. |
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