Causa stuffed with tuna

Mil Recetas

This delicious dish will transport you to the most representative of Inca gastronomy.

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Course Main Course

Cuisine Cocina Latina

Ingredients

8 pcs Red potatoes peeled
1/2 cup vegetable oil or as needed
2 tbs Minced yellow pepper
Salt and ground black pepper to taste
5 oz canned tuna drained
1 pc Red onion small, diced
250 gr Mayonnaise
2 pcs Avocados cut into thin strips
3 pcs Hard-boiled eggs thinly sliced

Instructions

Place potatoes in large pot and cover with salted water; bring to a boil. Then reduce heat to medium low and simmer until soft, about 20 minutes. and drain.
Mash potatoes with a hand mixer until smooth as a puree. Little by little add oil until the potatoes come together; add yellow pepper, salt and pepper. Chill the potato mixture in the refrigerator, about 20 minutes. Combine the tuna, diced onion, and 1/4 cup mayonnaise in a bowl.
Cover a casserole with plastic wrap. Spread 1/2 of the potato mixture on the bottom of the plate. Add 2 tablespoons of 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 half of the potato mixture over the avocados, and top with the remaining 2 tablespoons of mayonnaise. Place sliced eggs on top. Cover the casserole with plastic wrap and refrigerate until firm, about 20 minutes.
Invert casserole onto serving plate or baking sheet to remove potato casserole from plate. Remove the plastic wrap and cut the cause pieces to size.

Notes

This delicious dish will transport you to the most representative of Inca gastronomy.
This delicious spicy potato layered dish with tuna is a recipe everyone is going to love! Even if people don't like certain ingredients, the combination is great! With this plate you can make the layers thin or as thick as you like. You can substitute the tuna with chicken or other seafood.

Keyword cause stuffed, Latin Gastronomy, latin kitchen, peruvian cuisine, peruvian food

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