Peruvian Pot
Causa Limeña
A stunning layered terrine of seasoned mashed yellow potato filled with a savory tuna or chicken salad. Bright with ají amarillo and lime, served cold and garnished with avocado and egg.
Ingredients
Instructions
- 1
Boil the yellow potatoes in salted water until tender, about 20-25 minutes. Peel while still warm and mash until completely smooth with no lumps.
- 2
Mix the warm mashed potato with the ají amarillo paste, lime juice, oil, and salt to taste. Knead until the dough is smooth and a vibrant yellow. Let cool completely.
- 3
Prepare the filling: mix the drained tuna with mayonnaise, a squeeze of lime juice, and salt and pepper to taste.
- 4
In a rectangular mold or ring, press a layer of the potato dough as the base. Add thin slices of avocado, then spread the tuna-mayonnaise filling evenly. Top with another layer of potato dough and press gently to seal.
- 5
Carefully unmold onto a serving plate. Garnish the top with sliced hard-boiled eggs, black olives, and a drizzle of mayonnaise. Refrigerate for at least 30 minutes before serving cold.
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