Causa is a potato, avocado, and tuna layered cake. This traditional dish is famous for its taste, of course, but also for its versatility. Think of the mashed potato base as a blank canvas; its layers can be stuffed with any fillings, like a quiche, and altered to suit your preferences.
Yield: 8 servings
Ingredients
2 lb Yukon Gold or similar potatoes, peeled
3 tablespoons aji amarillo paste
1/4 cup plus two tablespoons vegetable oil
3/4 cup mayonnaise
4 tablespoons lime juice
2 (6 oz) cans of oil-packed tuna, drained
1/2 red onion, diced small, rinsed, and drained
½ cup black olives, sliced
2 avocados, peeled and cut into 1-inch pieces
3 hard-boiled eggs, sliced
kosher salt, to taste
Directions
In a medium stockpot, cover potatoes with water and bring to a boil. Cook until tender, 30 minutes. Drain and pass through a ricer—season with salt. Mix in aji amarillo paste and vegetable oil.
Add 1/2 cup mayonnaise, three tablespoons lime juice, and tuna in a large bowl and mix well. Next, add onions and black olives. Mix and season with salt. Gently mix avocado, 1/4 cup mayonnaise, and one tablespoon of lime juice in a separate bowl.
Brush the inside of a springform pan with oil. Spread half of the potatoes evenly on the bottom of the pan. Add all the tuna mixture in an even layer. Top with avocado mixture. Add another layer of potatoes. Cover with plastic wrap and refrigerate for at least 1 hour. Top with eggs and garnish with one tablespoon of cilantro, if desired. To serve: remove the springform pan and cut it into even wedges.
