Causa Limeña
361kcal15.1g protein20.5g fat30.9g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains egg, fish · sometimes contains soy — check the label
Restrictions
Containsegg · fishIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelsoy (Mayonnaise)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
PescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 kg | yellow potatoes |
| 3 tbsp | aji amarillo paste |
| 3 unit | lime |
| 3 tbsp | neutral oil |
| 1 ½ tsp | salt |
| 350 g | canned tuna (drained) |
| 100 g | mayonnaise |
| 2 unit | avocado |
Steps
- boil25 minpotatoes tender but not waterloggedCook the potatoes until a knife enters easily, then drain thoroughly. Excess water is the enemy of clean causa layers; let steam escape before mashing so the potato base stays firm enough to mold.
- mix8 minsmooth, bright and cohesiveMash the warm potatoes finely, then work in ají amarillo, lime juice, oil and salt. Taste while still slightly warm: the potato should be distinctly tangy and chile-fragrant because chilling mutes seasoning.
- mix4 mintuna bound but not wetCombine the drained tuna with mayonnaise. Keep the filling creamy enough to spread but not loose; excess moisture makes the potato layers slide apart when unmolded.
- prep10 mineven shallow layersPress half the potato mixture into a lined shallow mold, spread over the tuna mixture and sliced avocado, then cover with the remaining potato. Apply only enough pressure to eliminate gaps; compacting hard makes the potato dense.
- rest20 minchilled and firmChill until the layers hold cleanly, then unmold and cut with a clean knife. Serve cool rather than refrigerator-hard so the potato remains creamy and the ají amarillo aroma is perceptible.