Causa Limeña de Atún
Causa Limeña de Atún·(cow-sah lee-men-yah deh ah-toon)
Para Picar y Empezar (The Front Porch Snacks & Starters)
If you want to understand Peruvian home cooking, you have to understand the potato. Born in the Andes, the ancient Quechua word for it—kausay—literally means "life." That same word gave birth to this dish. Causa is a stunning, chilled, savory cake built from a vibrant dough of mashed potatoes, lime, and indigenous yellow chili, stuffed here with a creamy tuna salad and fresh avocado. It’s what you eat on the porch with family on a Sunday. The grandmothers will tell you: boil the potatoes in their jackets to keep the water out, and for the love of God, mash them while they are piping hot so they don't turn to glue.
Ingredients
- Yukon Gold potatoes2 lb
- Ají Amarillo paste4 tbsp
- neutral vegetable oil1/4 cup
- Key lime juice1/4 cup
- kosher salt1 1/2 tsp
- black pepper1/4 tsp
- canned tuna10 oz
- mayonnaise1/2 cup
- red onion1/4 cup
- fresh cilantro1 tbsp
- Hass avocado1 large
- hard-boiled eggs2 large
- Kalamata olives1/4 cup
Method
- 01
Boil the potatoes in their jackets.
Place the unpeeled potatoes in a large pot, cover with cold water, and add a heavy pinch of salt. Bring to a boil, then simmer for 25 to 30 minutes until a knife easily pierces the center of the largest potato.
- 02
Peel and mash the potatoes while they are piping hot.
Drain the potatoes. Working as quickly as humanly possible, use a clean kitchen towel to hold them and strip off the skins with a paring knife. Immediately press the hot potatoes through a ricer or mash them thoroughly into a large bowl. Do not let them cool first, or the starches will seize and turn to glue. Spread the mash out slightly and let sit for 15 minutes to cool and evaporate excess steam.
- 03
Mix the tuna filling.
In a medium bowl, combine the flaked tuna, mayonnaise, red onion, cilantro, and a splash of the lime juice. Mix until creamy, season to taste with salt and pepper, and stash it in the fridge.
- 04
Knead the potato masa.
Once the mashed potatoes hit room temperature, add the ají amarillo paste, vegetable oil, the rest of the Key lime juice, kosher salt, and black pepper. Get in there with clean hands and knead it like a soft dough until it is smooth, pliable, and bright yellow.
- 05
Assemble the causa.
Lightly oil a 3-inch pastry ring or a plastic-lined loaf pan. Press half of the potato dough firmly into the bottom. Layer the avocado slices evenly over the potato and season with a pinch of salt. Spread the tuna mixture over the avocado, then cap it tightly with the remaining potato dough. Press down firmly to compact the layers.
- 06
Chill, unmold, and serve.
Cover tightly and refrigerate for at least an hour to let the starches set and the flavors marry. Unmold onto a platter and garnish the top with the quartered eggs and black olives.
Notes
The Ají Amarillo.
This brilliant, fruity yellow chili paste is the undisputed soul of Lima's cuisine. You can find jars of it in the international aisle of most supermarkets or at any local Latin grocer.
The Potato Compromise.
Peruvians use the incredibly dry and buttery papa amarilla. Yukon Golds are the best accessible substitute in America, but boiling them whole with skins completely intact is mandatory to keep them from waterlogging.
From Cook Peruvian in America.