Spiced potato with tuna

Name: Spiced potato with tuna (Causa rellena con atun)
Cuisine: Peruvian
Ingredients: 4 kalamata olives; 5 ml/1 tsp salt lettuce leaves; 30 ml/2 tbsp vegetable oil; 30 ml/2 tbsp chilli sauce; red chilli, cut into fine strips, to garnish (optional); 150 ml/¼ pint/⅔ cup mayonnaise; 200 g/7 oz can tuna fish in brine; 2 hard-boiled eggs, sliced; juice of 1 lime; 500 g/1¼ lb King Edward potatoes

Causa rellena con atun

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

In Peru the potato has cult status. It is eaten cold, hot, dried, in stews, on its own or with sauces or chilli. It figures in appetizers, main courses and even in some dessert recipes, and yellow potato is the first solid food for babies. This recipe is a favourite.

Ingredients

500 g/1¼ lb King Edward potatoes
juice of 1 lime<

Americas
Peru
Fish course
Starter
Gluten-free
Pescatarian

Method

Boil the whole potatoes in lightly salted water for 20 minutes, until tender, then drain. When cool enough to handle, peel and mash to a smooth purée. Place the mashed potato in a bowl, cover and leave to get cold.
Meanwhile, to make the filling, drain the tuna fish thoroughly, place it in a bowl and mix with the mayonnaise. Cover and set aside.

Ingredients

Method

Photos