Peruvian causa is one of the few Latin American dishes that you could sneak unnoticed into a Southern Baptist potluck. Some might question the potatoes’ subtle, smokey heat; just call it layered potato salad and you’ll be golden.
Those layers are made of smashed potatoes with olive oil and aji amarillo paste and a light tuna salad with mayo, lemon and parsley. The golden aji amarillo is the ingredient that sets this dish apart from standard American fare. Made from yellow Peruvian peppers, you can order it online if you don’t have access to Peruvian goods or make your own if you can grow or find the peppers. Traditional causa garnishes include black olives, tomatoes, boiled eggs, lettuce and lime.
Causa’s comfort factor transcends continents, and it makes a great light meal or sturdy side dish. You eat causa cold, so allot plenty of time for the dish to cool down in the fridge. I made this batch a day in advance.
Peruvian Causa
3 pounds yukon gold poatoes
1/2 cup extra virgin olive oil, plus 1 teaspoon
2 tablespoons aji amarillo paste
Salt and pepper to taste
12 ounces canned tuna, packed in olive oil
1/4 cup chopped parsley
1 tablespoon lemon juice
2 tablespoons mayonnaise (or more to taste)
Garnish:
Sliced or chopped tomato
Sliced hard-boiled egg
Olives
Sliced avocado
Shredded lettuce
Lime wedges
Instructions
In a medium-sized pot, cover unpeeled potatoes with cold water. Bring to a boil, salt the water generously, and reduce to a simmer. Cook until potatoes are tender, 20 to 25 minutes. (If you prefer potatoes without the skin, allow them to cool for a few minutes, and peel.) Smash the potatoes with olive oil, aji amarillo paste, and salt and pepper to taste.
Meanwhile, drain canned tuna, and mix with parsley, lemon juice, mayonnaise, and salt and pepper to taste.
Line a 9×9 inch baking pan with plastic wrap. Divide potato mixture in half. Spread half of the potato mixture into the bottom of the pan. Top potatoes with tuna salad. Spread remaining potatoes over the tuna. Cover and chill for at least 4 (and up to 24) hours.
Once cool, invert the causa onto a platter, peel off the plastic wrap, and cut into desired portions. Top with garnishes, and serve.
Serves 6