Causa with Tuna and Avocado

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Preparation info

    • Difficulty

      Easy

Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

The International Potato Centre in Peru provided me with several recipes using causa: potatoes mashed with oil, chilli peppers and lemon juice. This is one of them – it makes good picnic food.

Ingredients

  • 2 lb (900 g) floury potatoes, peeled, cooked and puréed
  • 6 tablespoons olive oil
  • 1 green chilli, seeded and finely chopped
  • Juice of 2 lemons
  • Sea salt
  • 1 large can tuna
  • 5 fl oz (150 ml) mayonnaise
  • 1 hard-boiled egg, chopped
  • 1 large ripe avocado, sliced
  • 1 red pepper, thinly sliced
  • 6 olives, sliced
  • Salad leaves to garnish (optional)

Method

In 2 tablespoons of the olive oil, liquidise the chilli and stir with the remaining olive oil into the potato with the lemon juice and salt to taste.

Mix together the tuna and the mayonnaise. Divide the causa mixture into three portions. Spread one of the portions in a shallow dish. Cover with half the tuna mixture. Make a second layer of the causa and cover with the remaining tuna. Arrange the egg, avocado slices, pepper and olives on the tuna layer. Cover with the remaining causa. Leave for at least an hour in a cold place. Turn out, surround by salad leaves if liked, and serve.

In Peru the potato was grown in the same high valleys where the coca leaf grows. The potato offered nutrition; the coca leaf a numbness from the pain of daily living.

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