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Causa Recipe

Name: Mu-nay Peruvian Restaurants Causa Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 2 lb Yukon Gold or yellow potatoes; 2 tbs Aji amarillo paste (Peruvian yellow pepper paste) or aji amarillo paste substitute; 3 tbsp Fresh lime juice; 3 tbsp Vegetable oil or neutral oil; 1.5 tsp Salt; 0.5 tsp Ground black pepper; 10 oz Canned tuna in oil, drained (or cooked shredded chicken); 4 tbsp Mayonnaise; 0.25 cup Red onion, finely chopped; 2 tbsp Fresh cilantro, chopped; 0.25 tsp Salt; 0.25 tsp Ground black pepper; 1 large Ripe avocado; 2 tbsp Mayonnaise (for spreading/decoration); 2 large Hard-boiled eggs, sliced (optional garnish); 8 piece Black olives, sliced (optional garnish); 1 tbsp Fresh cilantro leaves (for garnish); 1 tsp Drizzle of olive oil; 1 piece Extra lime wedges

Inspired by Mu-nay Peruvian Restaurant

Time2h

Serves6

Cold mashed potatoes, Peruvian yellow pepper, avocado and mayo topped with tuna or chicken.

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Ingredients

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Potato base

2 lb Yukon Gold or yellow potatoes

2 tbs Aji amarillo paste (Peruvian yellow pepper paste) or aji amarillo paste substitute

3 tbsp Fresh lime juice

3 tbsp Vegetable oil or neutral oil

1 1/2 tsp Celtic sea salt

1/2 tsp Ground black pepper

Filling (choose tuna or chicken)

10 oz Canned tuna in oil, drained (or cooked shredded chicken)

4 tbsp Mayonnaise

1/4 cup Red onion, finely chopped

2 tbsp Fresh cilantro, chopped

1/4 tsp Celtic sea salt

1/4 tsp Ground black pepper

Layers & garnish

1 large Ripe avocado

2 tbsp Mayonnaise (for spreading/decoration)

2 large Hard-boiled eggs, sliced (optional garnish)

8 piece Black olives, sliced (optional garnish)

1 tbsp Fresh cilantro leaves (for garnish)

Optional finishing

1 tsp Drizzle of olive oil

1 piece Extra lime wedges

Method

Potato base

Cook potatoes

Place whole peeled potatoes in a pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 18–25 minutes depending on size. Drain well and let steam-dry for 2–3 minutes in the hot pot to remove excess moisture.

Mash and season

While still warm, pass potatoes through a potato ricer or mash finely until smooth and free of lumps. Work quickly but gently to avoid gummy texture. Stir in aji amarillo paste, lime juice, vegetable oil, 1 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning — the mash should be vibrant, slightly tangy and creamy. Allow the seasoned mash to cool to room temperature, then refrigerate for at least 30 minutes until fully chilled (cold potatoes are essential for building the causa).

Filling (tuna or chicken)

Prepare filling

If using canned tuna, drain well and flake with a fork. If using cooked chicken, shred into bite-sized pieces. In a bowl combine the tuna or chicken with 4 tbsp mayonnaise, finely chopped red onion, chopped cilantro, 1/4 tsp salt, and 1/4 tsp black pepper. Mix gently to combine; adjust mayo for desired creaminess. Refrigerate until ready to assemble.

Layers & garnish

Prepare avocado and garnishes

Peel and thinly slice the avocado. Prepare hard-boiled eggs (if using) by slicing into rounds. Have sliced olives and cilantro leaves ready.

Assembly

Line a 9x5-inch loaf pan or a ring mold with plastic wrap (long enough to lift the assembled causa out). Press half of the chilled potato mixture into the bottom of the mold in an even layer, about 1 inch thick, smoothing the surface with a spatula or spoon. Use wet hands or the back of a spoon to get a smooth finish.

Arrange a layer of avocado slices evenly over the potato (or spread a thin layer of mayonnaise first if you prefer).

Spoon the prepared tuna (or chicken) filling evenly over the avocado, pressing gently to compact but not mash the avocado.

Top with the remaining potato mixture, spreading and smoothing to seal the filling. Press gently to compact and smooth the top. Cover with plastic wrap and refrigerate the assembled causa for at least 1 hour to firm up and allow flavors to meld.

To unmold, run a thin knife around the edges, then invert onto a serving platter and remove plastic wrap. Alternatively, lift from the mold using the plastic wrap.

Decorate the top with additional mayonnaise (pipe or thin lines), sliced hard-boiled eggs, black olives, and cilantro leaves. Finish with a light drizzle of olive oil and serve with lime wedges.