Peruvian Tuna Fish Potato Loaf So Called Causa Food

CAUSA DE ATúN

Steps:

• Place the unpeeled potatoes in a large pot of cold water, adding 2 tablespoons of salt. Bring it to a boil and boil the potatoes until they're cooked and soft. Strain and set aside to cool.
• When the potatoes have cooled sufficiently, remove the skin. Pass them through a potato ricer three times until the dough achieves a smooth and soft consistency. Add the olive oil, ají amarillo peppers, salt and pepper to taste and the sprigs of parsley. Knead the potato dough until you get a pliable and form texture
• To serve, use a greased 3-inch diameter mini-springform pan to help you put each individual causa together. Spread the potato dough on the base, about 1 inch high. Then place a layer of avocado slices, followed by a layer of the tuna filling, and finish your causa with another 1 inch layer of potato dough. Remove the springform and repeat 3 more times.
• Decorate each serving with chopped egg and ají limo chili pepper, and enjoy!

PERUVIAN CAUSA

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.

CAUSA RELLENA(PERUVIAN LAYERED POTATO DISH)

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.

CAUSA DE ATúN - TUNA FISH POTATO LOAF RECIPE - (4/5)

Steps:

• Boil the potatoes with the skin on in salted water until tender. Peel them and mash them while still hot. Let the mash cool down. In the meantime, chop the onion and place it in a bowl with water. Boil the eggs and slice them. Mix the mash with the juice of 3 limes, the chilli and salt. Taste and adjust seasoning. Drain the onion, drain the tuna, and mix both with the juice of 2 limes. Lightly oil a baking dish or baking tray with a mousse ring on top. Using a spoon or spatula, spread half of the mash and even it out. Spread a thin layer of mayonnaise on top of the mash. Slice the avocadoes and arrange them on top. Spread the tuna mix on top. Spread the rest of the mash and even it out. Spread another thin layer of mayonnaise and arrange the boiled egg slices. If using olives, scatter them around the egg slices. If using herbs, sprinkle them on top.

PERUVIAN CAUSA (LAYERED POTATO AND TUNA SALAD)

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.