Peruvian Causa

Peruvian Causa

Amber Berrocal

"This spicy potato-layered dish with meat is a everyone-is-going-to-love-it dish! Even if people don't like certain ingredients, the combination is sensational! With this dish you can make the layers as thin or as thick as you like. You can substitute the tuna with chicken or other seafood."
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Ingredients

1 h 30 m servings 533 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 34.4 g
  • 53%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
  4. 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.
  5. Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.

Reviews

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So glad you liked it! When using instant potatoes, make them without the milk or butter called for. Add enough hot water to moisten then add oil till spreadable. You want the two layers to be t...

I did try the recipe and did like it however I did not use potatoes, I didn't want to take forever cooking them then mashing them, I used instant potatoes which worked equally well, you may need...

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