Peru / Salad
Causa limeña
Layers of yellow potato purée with lime and ají, filled with chicken or tuna.
Ingredients
- Yellow potatoes1.2 kg
- Ají amarillo paste4 tbsp
- Limes4
- Vegetable oil80 ml
- Tinned tuna400 g
- Mayonnaise150 g
- Red onion1
- Avocado2
- Eggs, hard-boiled3
- Black olives60 g
- Coriander20 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Boil the potatoes in their skins until completely soft, peel them hot and press them through a ricer.
Work the purée by hand for five minutes, until it is even and elastic.
Cool the purée to room temperature, then work in the ají paste, lime juice, oil and salt.
Mix the tuna with the mayonnaise, finely chopped red onion and coriander.
Press half the purée into a mould in a layer a centimetre and a half thick and level it.
Spread the filling and the avocado slices and cover with the other half of the purée.
Chill it two hours, garnish with egg and olives and serve cold.
