2K
Peruvian Tuna Causa (Causa de Atún in Spanish) is a Peruvian delicacies basic. It’s a scrumptious dish that’s made fairly simply and it feeds plenty of individuals. To some extent, you’ll be able to equate it to a casserole dish of types. The base of this fashionable dish primarily has Peruvian yellow potato and ají amarillo (yellow chilli) paste.
What is causa
A Peruvian Causa or Causa limeña (from Lima) is a Peruvian dish made from layers of mashed potato and stuffed with rooster, tuna or different extra trendy options. It actually lends itself to totally different fillings! The components for Peruvian causa rellena are primarily Peruvian yellow potatoes and ají amarillo paste (Peruvian yellow chilli). It’s the yellow chillies that convey a scrumptious and complicated flavour to the dish, but it’s not spicy. For the mashed potatoes we additionally add a little bit of oil, lime juice, salt and pepper. The filling to the Peruvian Tuna Causa is canned tuna, crimson onion and mayonnaise that lays on a layer of sliced avocado. In different recipes, you may see that in addition they layer hard-boiled eggs and sliced tomatoes. Every family does it otherwise and I feel there’s magnificence in that!
What’s the origin of the Causa?
According to the historian Rodolfo Tafur, the phrase “causa” comes from the quechua phrase life/life. This phrase means “life” in Quechua. The dish known as Life consisted of sliced boiled potatoes with sliced ají amarillo, each typical Andean crops. After that, throughout colonial occasions, the story turns into blurry as a result of there are totally different variations of how that turned the standard Peruvian recipe we all know in the present day or no less than a better model of it. Another title for the Causa is “Causa Limeña” which suggests Causa from Lima. It’s one of many essential dishes in Peruvian Food and the Tuna Causa is actually probably the most generally made at native homes.
Ingredients for Peruvian Tuna Causa
For the potato layer
- Peruvian yellow potato or Yukon gold potatoes about 60% of this dish is mashed potatoes. That signifies that the potatoes we use are actually necessary. In Perú we’ve got 1000’s of sorts of potatoes and we use the yellow potatoes for our Tuna Causa. This helps with the color and the feel can also be drier, making it useful when assembling. If you’ll be able to’t discover Peruvian yellow potatoes the place you reside, you should utilize Yukon gold potatoes as an alternative. If you solely have entry to Russett potatoes, then these must be oven-baked fairly than boiled. I left the main points within the recipe. The potatoes are then mashed utilizing a potato ricer (this is my absolute favourite) and combined with the remainder of the components for this layer.
- Ají amarillo / Yellow chilli: The different key ingredient on this recipe is the ají amarillo paste or yellow chili paste. The good factor about these chili peppers will not be that they’re spicy however how amazingly flavourful they’re. Homemade aji amarillo paste isn’t spicy in any respect which is why I favor to make it myself. However, you won’t discover contemporary Peruvian chillies the place you reside, and in that case, you should purchase the paste ready-made. Mind you that paste could be very spicy as a result of they mix the chillies with seeds and all.
- Vegetable oil: The potato combination additionally has vegetable oil. This helps with the feel and actually provides to the silkiness. We don’t historically use olive oil typically on this basic Peruvian dish however you should utilize it in case you like. Just keep in mind that it’ll change the flavour.
- Lime Juice: A little bit of lime juice actually brings out the flavour from the aji amarillo.
For the opposite layers
- Red onion: The most basic model of a Peruvian Tuna Causa has uncooked diced onion within the filling. However, I’m simply not in a position to digest uncooked onion so I favor to sautée it first. You can select your individual journey right here :).
- Canned tuna: The tuna combination is made utilizing canned tuna. It’s a tuna salad actually!
- Mayonnaise: A little bit of mayonnaise brings the tuna salad collectively and offers it such a texture that it’s straightforward to unfold.
- Sliced avocado: Avocados are very fashionable in Perú and utilized in many dishes. Here we layer avocado slices in between the tuna and potato layers.
How to assemble the Peruvian Tuna Causa
Once you’ve all of the elements for the Peruvian Tuna Causa prepared, it’s time to assemble it. You can go the flamboyant approach and assemble every serving utilizing a hoop mould. However, if you wish to go together with the family model we use in Perú, you want a loaf pan. Line it with both baking paper or plastic wrap. I favor to go the baking paper route. Then, you’re going to layer half of the potato combine as a potato base. On prime of that goes a layer of tuna. Always flatten the layers as you go so that you’ve got an air-free unmolding later. On prime of that add the sliced avocado (don’t neglect to season them with salt and pepper) and end with a final layer of mashed potatoes. You have to refrigerate it for no less than 2 hours earlier than eradicating it from the pan. Once you do, you’ll be able to garnish it with onerous boiled eggs, olives and parsley leaves like me. The Causa is a essential dish by itself or it will also be served as an appetizer, so no sides are wanted.
Peruvian reason for tuna recipe
Peruvian causa de atún is a Peruvian family basic. It’s made fairly simply and it feeds plenty of individuals. The base primarily has Peruvian yellow potato and ají amarillo (yellow chilli) paste.
Print
Pin
Rate
Servings: 6 individuals in a 21x13cm / 8x4in pan
Ingredients
For the yellow chilli paste*
- 250 g Peruvian yellow chilli contemporary or frozen
For the potato base
- 500 g Peruvian yellow potato or Yukon gold potatoes or russet potatoes
- 2 tbsp canola or vegetable oil
- 1 tbsp lime juice
- 90 g yellow chilli paste from above
- salt and pepper to style
For the tuna layer
- 1 tbsp vegetable oil
- ½ crimson onion finely diced
- 2 small tuna cans (5oz) drained
- 100 g mayonnaise
- Salt and pepper to style
For the avocado
- 1 avocado sliced
- Salt and pepper to style
To garnish
- Hard-boiled eggs
- Olives
- Parsley leaves
Instructions
Yellow chilli paste
-
Cut off the top of the chillies and minimize them in half lengthwise.
-
Using a small knife, take away the seeds and veins.
-
Place a pot with chilly water and boil for 10-15min or till you’ll be able to simply peel the pores and skin off. You ought to be capable of rub the pores and skin at a nook and it ought to simply peel by pulling.
-
Remove the chillies from the water, peel and mix. If your blender wants a little bit of liquid, add a drizzle of vegetable oil, simply the minimal quantity to assist your blender.
-
Reserve what you want for the recipe and you may freeze the remaining for as much as 6 months.
For the potato base
-
If you are utilizing Peruvian yellow potatoes (best) or Yukon Gold then peel them and take away the eyes. Cook in salted chilly water over medium warmth. Don’t let it go on to a rolling boil or the skin will disintegrate earlier than the centre cooks. We take them out as soon as you’ll be able to simply pierce them with a knife. Don’t allow them to overcook or they may begin to disintegrate. If you are utilizing one other kind of potato resembling Russet, cook dinner it within the oven with the pores and skin on at 200°C/400°F for 1 hour – 1.5 hours or till actually tender. We do it this fashion so the ultimate product is as dry because the yellow potato.
-
Pass the potato by way of a potato ricer whereas it is nonetheless sizzling (it will get robust when it is chilly!).
-
Add all the opposite components and blend till homogeneous. Taste and modify the salt stage if mandatory.
For the tuna layer
-
Preheat a small pan to medium warmth. Add the oil and onion and sauté it till it turns into translucent. This is non-obligatory, a extra basic preparation could be so as to add the onion uncooked.
-
Mix the tuna, mayonnaise, salt, pepper and onion.
Assembly
-
Line a 21x13cm/8x4in pan with cling movie or baking paper. You may use particular person rings.
-
Flatten half of the potato combine on the bottom.
-
Then, make a layer with the tuna and flatten it.
-
On prime, layer the avocados and season with salt and pepper.
-
Finish with one other layer of potato. Cover in cling movie and refrigerate for no less than 2 hours if you are going to unmould it onto a plate.
-
Garnish on prime nonetheless you want. I used hard-boiled eggs, olives and parsley leaves.
Notes
*You can substitute this with the store-bought model (often simply discovered on-line) and the distinction is that store-bought is spicy however the do-it-yourself model will not be.
Related
