Causa Rellena De Atun Causa Stuffed with Tuna
Experience the vibrant flavors of Peru with Causa Rellena de Atún, a beautifully layered dish that’s as visually stunning as it is delicious. This quintessential Peruvian recipe features creamy mashed yellow potatoes infused with the zesty kick of lime juice and the bold heat of ají amarillo (yellow chili paste). The layers are generously stuffed with a savory tuna salad mixture, combined with creamy mayonnaise and crunchy red onions, and complemented by the buttery richness of fresh avocado slices. Finished with slices of hard-boiled eggs and a sprinkle of parsley for garnish, this chilled, no-bake dish is perfect for a refreshing appetizer or light summer meal. Easy to assemble and bursting with vibrant textures and flavors, this causa rellena is a true taste of Latin America that’s both elegant and satisfying.
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Recipe Information
Ingredients
- 800 grams Yellow potatoes
- 2 tablespoons Vegetable oil
- 4 tablespoons Lime juice
- 2 tablespoons Ají amarillo paste (yellow chili paste)
- 300 grams Canned tuna
- 3 tablespoons Mayonnaise
- 0.5 cups Red onion, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 medium Avocado, sliced
- 2 large Hard-boiled eggs, sliced
- 1 tablespoon Parsley, chopped (optional, for garnish)
Instructions
Peel and boil the yellow potatoes until fork-tender, about 15-20 minutes. Drain them and allow them to cool slightly.
Mash the potatoes while they are still warm, ensuring a smooth and creamy consistency without lumps.
Mix the mashed potatoes with vegetable oil, lime juice, ají amarillo paste, and salt. Adjust seasoning to taste. Set aside to cool completely to room temperature.
In a bowl, mix the canned tuna with mayonnaise and finely chopped red onion. Season with salt and black pepper to taste.
To assemble, divide the potato mixture into two equal portions. Spread half of the potato mixture evenly on the bottom of a serving dish or mold.
Spread the tuna filling evenly over the potato layer.
Add a layer of sliced avocado over the tuna filling.
Top with the remaining potato mixture, spreading it evenly to create a smooth layer.
Garnish the top with sliced hard-boiled eggs, parsley, and an additional drizzle of ají amarillo paste if desired.
Refrigerate for at least 30 minutes to allow the flavors to meld together before serving.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 4.3 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1380 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
