Recipe courtesy of Ana Sofia Pelaez
How to Make a Causa de Atun, Palta y Tomate, or How to Make Causa With Tuna, Avocado and Tomato
Ingredients
For the potatoes:
Yukon Gold or yellow potatoes
Vegetable oil
Lime juice
Aji amarillo paste, ground fresh or jarred
Coarse salt and freshly ground pepper
Chopped tomatoes or avocadoes
Possible fillings:
Shrimp, crab or tuna seasoned with lime or shredded chicken with fresh herbs like parsley and cilantro (The below steps are made with tuna)
Lime juice
Mayonnaise
Chopped onions
Garnishes:
Sliced avocado and tomatoes
Hard-boiled eggs
Queso fresco
Red peppers
Olives
Parsley
Directions
- To start, lightly score each potato along its circumference. Add to a large pot with enough cold, salted water to cover. Bring to a boil then lower heat to a steady simmer until the potatoes are cooked through, about 20 to 30 minutes depending on the size. Pierce with a sharp knife to check for doneness. Drain and set aside.
- When cool enough to handle, slip off the peel, which should have loosened during cooking. Pass through a potato ricer or food mill into a large mixing bowl.
- Add vegetable oil, lime juice, aji amarillo paste, salt and pepper to taste and mix until thoroughly combined. Chill until ready to use.
- Combine oil-packed tuna, lime juice, mayonnaise and chopped onions in a large bowl and mix well. Chop the tomatoes and sprinkle the avocado with additional lime juice. Set aside until ready to use.
- Line a baking sheet with plastic wrap. Using an offset spatula, spread the potato mixture in an even layer. Top with tuna salad, tomatoes and avocadoes or other desired filling, leaving a two-inch border along the sides.
- Starting with the long end closest to you, lift the causa using the plastic wrap and roll the loaf tightly and evenly, enclosing the filling as you go, jelly-roll style. Wrap the rolled causa in plastic wrap, seam side down. Transfer to serving dish. Refrigerate until firm, about 2 hours.
- As an alternative, you can make individual causas by using a cookie cutter (at least 2 inches high) or the outer ring of a springform pan. Add alternating layers of potato and filling (ending with a layer of potato). Gently lift the cutter up and away to serve. Serve cold as an appetizer or light lunch alongside sliced hard-boiled eggs, avocado dressed with lime juice, pimentos, olives and fresh cheese.
