Elena Hernández, the Panama City-based chef and a great admirer of Peruvian cuisine, recently posted her recipe for causa de atún, tuna causa, on her Spanish-language blog, El Amor por la Cocina. This cold potato appetizer, somewhat like a spicy and flavorful layered potato tarte, one of Peru's most typical dishes, is also one of Elena's favorites. For the first time, and adapting from Tony Custer's book, The Art of Peruvian Cooking, Elena tries her hand at causa. Below is her easy-to-follow recipe. Causa de atún, tuna causa. Photo by Elena Hernández at El Amor por la Cocina. Causa de Atún: Tuna Causa Ingredients: 2.2 lbs de Peruvian yellow potatoes ¼ cup of oil ¼ cup of vinegar ají amarillo paste juice of one lemon juice of one orange salt and white pepper For the filling: 2 cans of tuna in oil 2 finely diced onions 1 avocado 1 cup of mayonaise 2 hard boiled eggs lettuce leaves 8 black olives diced parsley Procedure: 1. Cook the potatoes in salted water. Peel and mash. Season with salt, white pepper, lemon juice, orange juice, ají amarillo, and oil. 2. Combine tuna with onion and mayonaise. 3. A causa can be assembled in different ways. Elena used a small stainless-steel ring. First, I placed a layer of the potato mixture, then a layer of avocado, another layer of the potato, then a layer of the tuna mixture, and a final layer of potato. On top, she placed sliced hard-boiled eggs, one or two olives and diced parsley. Serve accompanied by lettuce leaves. The filling can also be made with chicken, shrimp, octopus, and prawns. Visit Elena's blog at El Amor por la Cocina. [email protected] . . . Click here for the Peru Food main page. TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana
