Peruvian Causa with Fresh Tuna Recipe
A fresh twist on the classic Peruvian appetizer. This potato causa is layered with a raw tuna and citrus tartare and avocado!
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Ingredients
- 2 lbs potatoes - I like yukon gold
- 2 tablespoons ají amarillo paste
- 2 tablespoons fresh lime juice - about 2 limes
- fresh cilantro - chopped
- sea salt and fresh ground pepper
- 2 to 3 tablespoons olive oil
- tuna tartare
- 2 small or 1 large avocados
- garnishes - Soft or hard-cooked eggs are typical. - cilantro sprigs, minced fresh chiles or red onion, lime wedges, sliced tomatoes all make nice garnish. Choose your favorites!
Instructions
- Bake the potatoes at 425°/218℃ for 25-30 minutes until tender when a fork is inserted. Allow potatoes to cool before removing the skins. Rice or mash the potatoes. Add to a large prep bowl.
- Add the ají amarillo paste, lime juice, cilantro, and salt/pepper. Add olive oil a little at a time to achieve a stiff but pliable dough. Check for seasoning.
- Prepare the tuna tartare. Use a slotted spoon to layer it after the first mashed potato layer.
- To a ring mold, add a thin layer of mashed potatoes (see finished causa photos). Using a slotted spoon, add a thin layer of tuna tartare. Next, add a thin layer of avocado (either thin-sliced or mashed). Finally, top with a layer of mashed potatoes. Press gently, and un-mold. Repeat with remaining ingredients.
- Serve immediately or refrigerate. Garnish as desired.
Notes
Macronutrients are an approximation only from MyFitnessPal.com using 12 ounces of ahi tuna and 2 pounds of potatoes.
Nutrition
Serving: 1causa | Calories: 383kcal | Carbohydrates: 17g | Protein: 22g | Fat: 10g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com