Latin American 20 min

Causa Limeña de Atún

Name: Causa Limeña de Atún
Total time: 20 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 2 lbs Yukon Gold potatoes, peeled; 3 tablespoons ají amarillo paste; 3 tablespoons fresh lime juice; 3 tablespoons vegetable oil; Salt to taste; 2 cans (5 oz each) tuna in olive oil, drained; ½ cup mayonnaise; 2 tablespoons lime juice; 1 stalk celery, finely diced; 1 avocado, sliced; 2 hard-boiled eggs, sliced; Black olives and fresh cilantro for garnish

seafoodhealthygluten-free

Ingredientsfor 2

390

Cal

22g

Protein

38g

Carbs

18g

Fat

12 lbs Yukon Gold potatoes, peeled
23 tablespoons ají amarillo paste
33 tablespoons fresh lime juice
43 tablespoons vegetable oil
5Salt to taste
62 cans (5 oz each) tuna in olive oil, drained
7½ cup mayonnaise
82 tablespoons lime juice
91 stalk celery, finely diced
101 avocado, sliced
112 hard-boiled eggs, sliced
12Black olives and fresh cilantro for garnish

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Instructions

1
Boil potatoes in salted water until completely tender, about 20 minutes. Drain and rice or mash while still very hot until completely smooth with no lumps. Let cool to warm.
2
Add ají amarillo paste, lime juice, oil, and salt to the potato mixture and knead until fully incorporated and uniformly bright yellow-orange. Taste — the potato base should be pleasingly tangy, spicy, and savory.
3
Mix tuna with mayonnaise, lime juice, and celery. Season with salt.
4
Using a ring mold or loaf pan, assemble the causa in layers: press half the potato mixture into the mold to create a firm base. Lay avocado slices over it, then spread the tuna filling evenly. Top with the remaining potato mixture, pressing firmly. Refrigerate at least 30 minutes to set.
5
Unmold onto a serving plate and garnish with sliced hard-boiled egg, black olives, and fresh cilantro. Serve cold in slices.