Peruvian Causa Layered Potato And Tuna Salad Food

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PERUVIAN CAUSA



Peruvian Causa image

This spicy potato-layered dish with meat is a everyone-is-going-to-love-it dish! Even if people don't like certain ingredients, the combination is sensational! With this dish you can make the layers as thin or as thick as you like. You can substitute the tuna with chicken or other seafood.

Provided by Amber Berrocal

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 1h30m

Yield 8

Number Of Ingredients 9

8 russet potatoes, peeled
½ cup vegetable oil, or as needed
2 tablespoons minced aji amarillo
salt and ground black pepper to taste
2 (5 ounce) cans tuna, drained
1 small red onion, diced small
½ cup mayonnaise, divided
2 avocados, cut into thin strips
3 hard-boiled eggs, thinly sliced

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.
  • Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
  • Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over the potatoes, spread the tuna mixture over the mayonnaise, and place the avocado slices in a single layer on top of the tuna mixture. Spread the remaining 1/2 of potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over the top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
  • Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.

Nutrition Facts : Calories 533.2 calories, Carbohydrate 43.1 g, Cholesterol 94.2 mg, Fat 34.4 g, Fiber 8.3 g, Protein 15.9 g, SaturatedFat 5.6 g, Sodium 133.9 mg, Sugar 2.8 g

PERUVIAN CAUSA (LAYERED POTATO AND TUNA SALAD)



Peruvian Causa (Layered Potato and Tuna Salad) image

This is a popular dish along the coast of Peru. Mashed potatoes are spiced with Recipe #430394, they are layered with tuna salad and avocados. For variation, try substituting crab meat, shrimp, or octopus for the tuna. Sliced tomatoes are used in the vegetarian version.

Provided by threeovens

Categories     Tuna

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 1/2 lbs yukon gold potatoes
4 tablespoons hot pepper paste (recipe #430394) or 4 tablespoons chili paste
1/2 cup vegetable oil (olive oil is not recommended)
1/2 tablespoon key lime juice (juice of 1 key lime) or 1 tablespoon fresh lime juice (1/2 a lime)
5 1/2 ounces tuna packed in oil
1/2 medium onion, finely chopped
1 cup mayonnaise, plus more for spreading
1 avocado, pitted and sliced
salt
2 eggs, hard boiled and sliced for garnish
black olives, for garnish

Steps:

  • Boil the potatoes in salted water until tender, about 20 to 30 minutes; peel and mash while still hot.
  • Let potatoes cool and mix with aji amarillo paste, vegetable oil, and lime juice; season with salt.
  • Drain and combine tuna with onions and mayonnaise; set aside.
  • To assemble, layer 1/3 of potato mixture on a serving dish; spread with a thin layer of mayonnaise.
  • Spread avocado slices on top; spread second 1/3 of potato mash over avocados.
  • Cover with the tuna salad, then top with the third 1/3 of potato mash.
  • Garnish with sliced hard cooked eggs around outside and chopped black olives on top.

Nutrition Facts : Calories 611.6, Fat 40.1, SaturatedFat 6, Cholesterol 85.4, Sodium 404, Carbohydrate 51.5, Fiber 5.8, Sugar 4.9, Protein 14.3

7TH INNING STRETCH LAYERED POTATO SALAD



7th Inning Stretch Layered Potato Salad image

You'll score with this updated potato salad, which, instead of being tossed, features seven layers; with an ultra-creamy dressing that gets its fluffy texture from beaten eggs.

Provided by RecipeNut

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

2 eggs
1/2 cup sugar
1/4 cup white wine vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon salt
2 lbs russet potatoes, unpeeled
2 cups celery, thinly sliced
1 cup red onion, thinly sliced and halved
6 eggs, hard-boiled, cut into wedges
1/4 cup green onion, sliced
2 tablespoons sunflower seeds, roasted, shelled and salted

Steps:

  • Whisk eggs and sugar in medium saucepan. Whisk in vinegar and 2 tablespoons water. Bring to a boil over medium-high heat; boil 4 minutes or until thickened, stirring constantly. Pour into medium bowl; whisk in mayonnaise, mustard and salt. Refrigerate until well-chilled.
  • Meanwhile, cook potatoes in large saucepan of simmering water over medium to medium-low heat 20 minutes or until just tender when pierced with a knife. Drain; cool. Peel; cut into 1-inch pieces.
  • Layer potatoes, celery, red onion, eggs, dressing, green onions and sunflower seeds in large clear bowl.

Nutrition Facts : Calories 348.9, Fat 15.9, SaturatedFat 3.1, Cholesterol 193.6, Sodium 620.5, Carbohydrate 43.1, Fiber 3.6, Sugar 16.9, Protein 9.8

CAUSA RELLENA(PERUVIAN LAYERED POTATO DISH)



Causa Rellena(Peruvian Layered Potato Dish) image

This versatile Peruvian potato dish makes a great light meal or a fine addition to a buffet spread. Causa can be layered with any number of fillings - chicken salad and tuna salad are favorites. Vegetarian fillings are posted here too. I put tuna salad in the ingredients so the computer would post it, vegetarian salad wouldn't go through. Served cold, causa rellena is often topped with extravagant garnishes and sauces for a colorful presentation. From whats4eats.

Provided by Sharon123

Categories     Potato

Time 50m

Yield 4-6

Number Of Ingredients 8

2 lbs yellow potatoes (Yukon gold)
1/2 cup oil
1/4 cup lime juice (or lemon juice)
2 -3 tablespoons aji amarillo chili paste (optional)
salt and pepper
2 cups tuna salad (or chicken or vegetarian -see variations below)
2 -3 hard-boiled eggs, sliced into rounds
6 -8 pitted black olives

Steps:

  • Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook the potatoes until they are tender and cooked through. Drain and set aside to cool.
  • When the potatoes are cool enough to handle, peel them. Put the potatoes through a ricer or mash with a potato masher until smooth. Stir in the oil, pepper paste if using, lime or lemon juice, salt and pepper to taste.
  • Line a casserole dish or baking pan with plastic wrap, pressing it down to fit the dish. Spread half the potatoes into the bottom of the dish and smooth out. Spread the desired filling evenly over the potatoes. Spread the remaining potatoes evenly over the filling. Press down gently to firm up your causa. Cover and chill thoroughly.
  • Lay a serving platter upside-down over the top of the causa dish. Using both hands, flip the dish and platter over, letting the causa fall onto the platter. Remove and discard the plastic wrap.
  • Garnish the causa decoratively with the hard-boiled eggs and olives and, if you like, a sauce. Cut into portions and serve.
  • Causa Rellena Variations.
  • •Potatoes: Peru has hundreds of varieties of potatoes. Bright yellow types are usually used for causa rellena, their color boosted by the ají peppers. Yukon gold are a good substitute in the United States. If you can find blue potatoes, give those a try too. Instead of lime or lemon juice, some cooks use bitter orange juice.
  • •Fillings: Chicken or seafood salads bound together with mayonnaise are very common causa fillings. For seafood, try tuna salad, crab salad, shrimp salad, poached or fried fish or seafood, smoked trout or seafood ceviche.
  • Vegetarian fillings include sliced avocados, sliced or grated cheese, sliced or chopped tomatoes, corn kernels, thinly sliced red onions.
  • •Garnishes: Hard-boiled eggs and pitted black olives are the classic Peruvian garnish. You can also use shredded or whole lettuce leaves or any of the filling ingredients to garnish.
  • •Sauces: Sauces are often drizzled over a finished causa. Try mixing mayonnaise a little lemon juice, ketchup or avocado puree and drizzle it decoratively over and around the causa with a squeeze bottle. Or make Salsa Huancaina: 12 ounces feta or ricotta cheese; 5 fresh, chopped ají amarillo peppers; 1/2 cup milk; 2 cloves garlic; 1/2 cup oil; salt and pepper. Put the cheese, peppers, milk and garlic into a blender and puree. With the blender still running, drizzle in the oil until the sauce has a creamy consistency. Season with salt and pepper.
  • •A popular alternative way to form the causa is rolled up like a jellyroll, or pionono. Spread the potatoes into a smooth rectangle over a layer of plastic wrap. Spread the filling over the potatoes. Lift the plastic wrap from one end of the potatoes and roll the potatoes up over the filling. Place seam-side down on a serving platter, garnish and serve in slices. Causa rellena can also be formed in a springform pan or as individual portions.
  • •Causa Limeña: A causa from Lima served with a fish filling or with fried fish on the side.

Nutrition Facts : Calories 639.3, Fat 40.3, SaturatedFat 6.1, Cholesterol 106.6, Sodium 528.2, Carbohydrate 47.3, Fiber 5.7, Sugar 3.1, Protein 23.5

PERUVIAN TUNA FISH POTATO LOAF SO CALLED "CAUSA"



Peruvian Tuna Fish Potato Loaf so Called

this is another peruvian recipe (from yanuq.com) http://www.yanuq.com/english/recipe.asp?idreceta=221. preparation time is aprox

Provided by Chef jaggerbowie897

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

1 kg yellow potato
1/4 cup oil, for frying
2 key limes, juice of
salt
pepper
1 tablespoon ground fresh yellow chili
1 1/8 lbs fresh tuna fish or 2 (6 ounce) cans of tunafish packed in oil
1/2 red onion, diced
2 tomatoes
2 sliced avocados
2 cups mayonnaise
parsley
8 Spanish olives
2 hardboiled egg
red pepper, thinly sliced

Steps:

  • Boil potatoes with salt. Peel and mash. Combine with salt, white ground pepper, key lime juice, aji and oil.
  • Mix tuna fish with mayonnaise and diced onion.
  • Spread potato mixture on a thin rectangular sheet of plastic. Spread the filling: top with tomatoes, sliced avocado and roll using the plastic to help form a round loaf.
  • Refrigerate for one hour, remove plastic and place on a serving dish. Garnish with parsley, chopped olives and hard boiled eggs, sliced avocado (with drops of key lime juice to prevent discoloring) and if desired, mayonnaise and red pepper slices.
  • Note: If canned tuna fish is used, season with key lime juice and chopped onion.
  • If fresh tuna fish is used, bake first with salt and ground white pepper.
  • you can try those different fillings for this dish:.
  • Avocado, mayonnaise, diced tomato and boiled diced eggs.
  • Avocado, mayonnaise, beets and boiled diced eggs.
  • Shrimps, mayonnaise, ketchup, drops of lime juice and ground yelow chili.
  • Crabmeat and mayonnaise.
  • Octopus in olive sauce.
  • Olives and mayonnaise.

Nutrition Facts : Calories 748.5, Fat 47.7, SaturatedFat 7.4, Cholesterol 108.5, Sodium 894, Carbohydrate 54.7, Fiber 9.3, Sugar 9.3, Protein 29.1

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