Causa rellena is one of the most emblematic dishes of Peruvian cuisine, and this version with potato and bonito del norte is perfect to surprise on any occasion. Originally from Lima, this cold preparation layers a seasoned potato puree with ají, lemon, and turmeric, filled with a juicy mix of tuna, scallion, and mayonnaise, topped with fresh avocado. It is ideal as an appetizer, light lunch, or main dish to share, as its layered presentation is eye-catching and elegant.
The key to a good causa rellena lies in the texture of the potato: it should be firm yet creamy, and the puree must be chilled before assembling so the layers do not crumble. This recipe is simple (easy difficulty) and uses accessible ingredients, so any cook can achieve a spectacular result. There are variations with chicken, seafood, or vegetables, but the classic with bonito del norte in olive oil adds a delicate flavor that enhances the whole.
Perfect for celebrations, family meals, or even a picnic, causa rellena is served cold and can be decorated with boiled egg, olives, and parsley. Go ahead and prepare it to discover why it is a treasure of Peruvian gastronomy.
Prep
60 min
Cook
20 min
Servings
6
Peel the potatoes and boil them in salted water —they must be cooked, but remain firm. We also boiled the eggs (I took the opportunity to boil more for other recipes).
Shred the potatoes with a shredder, and gradually add the lemon juice, oil, turmeric, chili paste, garlic and mayonnaise. Add the salt, mix until integrated and let it cool.
Shred the tuna lightly with a fork and mix it with olive oil, scallions (chopped), mayonnaise and coriander. We integrate.
With a circular mold, add a first layer of mashed potatoes, a second layer of tuna filling, then another layer of mashed potatoes.
We continue with the avocados in thin slices, and we finish with a final layer of the mashed potato.
Decorate with hard-boiled eggs and chopped olives on top, and sprinkle with parsley.
