Recipe by: Magdalena Sanguinetti
Source: adapted from http://www.whats4eats.com
- 2 kg potatoes for puree
- 4 Tbsp butter
- Salt and pepper, to taste
- Yellow pepper paste or powder, to taste
- Juice of 2 limes
- 2 medium-sized red onions, chopped
- 400 ml water
- 5 Tbsp white vinegar
- 3 cans tuna chunks in water, drained
- 4 Tbsp mayonnaise
- 2 ripe avocados
- 8 pitted black olives, sliced
- 2 hard boiled eggs, sliced
- red chili powder, to taste
- Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook the potatoes until they are tender and cooked through. Drain and set aside to cool. When the potatoes are cool enough to handle, peel them. Put the potatoes through a ricer or mash with a potato masher until smooth. Stir in the butter (it should melt), yellow pepper, lime juice, salt and pepper to taste. Set aside.
- Rinse the onion in cold running water. Let onion drain and soak in a deep bowl with cold water and vinegar, to soften its taste. After one hour, rinse with more cold running water. Drain and set aside.
- Using a large bowl, shred the tuna and add mayonnaise, salt, pepper and red chili to taste, yellow pepper paste and the onion. Set aside.
- Line a baking pan with plastic wrap, pressing it down to fit the dish. Spread half the potatoes into the bottom of the dish and smooth out. Spread the tuna filling evenly over the potatoes. Add a layer of thinly sliced avocado.
- Spread the remaining potatoes evenly over the filling. Press down gently to firm up your causa. Cover and chill thoroughly.
- Lay a serving platter upside-down over the top of the causa dish. Using both hands, flip the dish and platter over, letting the causa fall onto the platter. Remove and discard the plastic wrap.
- Garnish the causa decoratively with the hard-boiled eggs and olives and, if you like, a sauce (like mayonnese). Cut into portions and serve chilled.
Note: ideally, yellow potatoes are used for this recipe.
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