Causa

Name: Causa
Yield: Serves 4
Cuisine: Peruvian
Ingredients: 4 spring onions, finely chopped; 1 teaspoon baby capers, rinsed and drained; A pinch of ground cumin; 1 garlic clove, crushed; 1 tablespoon honey; A good pinch of saffron strands; 350 g (12 oz) new potatoes; 350 g (12 oz) truffle potatoes (black potatoes); Salt and freshly ground black pepper; 4 tablespoons good-quality mayonnaise; 1 tablespoon chopped coriander; 2 tablespoons vegetable oil; 2 anchovy fillets, finely chopped; 2 plum tomatoes, cut into 5mm (¼ in) dice; Juice and finely grated zest of 1 lime; 1 habanero chilli, deseeded and finely chopped; 75 g (3 oz) unsalted butter; 6 tablespoons olive oil; 175 g (6 oz) canned tuna in olive oil, drained

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

This chilled potato dish from Peru is made differently in every village and town. I particularly like the way it is moulded and layered to show off the contrasting colours.

Ingredients

350 g (12 oz) truffle potatoes (black potatoes)
350 g (

Americas
Peru
Fish course
Lunch
Starter
Pescatarian
Gluten-free
South America

Method

Cook the truffle potatoes in a pan of boiling salted water until tender. Drain and leave until cool enough to handle, then peel. Peel the new potatoes and put them in a separate pan with the saffron. Cover with boiling salted water and simmer until tender, then drain well. Mash the truffle potatoes and new potatoes separately, or pass them through a sieve, to give a smooth purée. Beat half the