Starter Peruvian
Mini causas with tuna, avocado and ají amarillo
Meat & fish
Editorially prepared
Mini Peruvian causas served cold: potatoes seasoned with lime and ají amarillo, layered with avocado and tuna mayonnaise. The recipe makes approximately 12–14 small pieces for a shared platter.
Plan this meal
Set your servings and add the meal. Open your plan to choose more meals and find your combined shopping list.
COOK YOUR WAY
Take this recipe to the kitchen
Start a session to tick off ingredients and steps and use timers.
Ingredients
4 servings · metric units
For a larger batch, keep each causa small. Allow more rings and fridge space. Shaping a larger batch will take longer; potato cooking time depends mainly on their size rather than the number of servings.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of ají amarillo chilli pastethick roasted yellow pepper purée with hot chilli
As a fallback, use peeled roasted yellow pepper, thoroughly drained and blended with a little hot chilli. Add gradually, checking the heat and firmness of the potatoes. This provides colour and sweetness but does not reproduce the distinctive aroma of ají amarillo; do not automatically use the same volume.
Shopping for this recipe
Your list uses the selected servings and fridge. Stock quantities are unknown — check you have enough.
Optional ingredients and substitutions
You’ll need
approximately 2-litre saucepan and hob · sieve or colander · potato ricer or masher · shallow dish for cooling the potato mixture · two small bowls · scales, measuring spoons and citrus juicer · knife and chopping board · 12–14 food rings approximately 4 cm in diameter and 4 cm high · flat serving platter that fits in the fridge · teaspoon for pressing the layers and a cover for the platter
Method
0/8 stepsBoil the potatoes in their skins
Wash the potatoes, leaving the skins on. Put them in a saucepan, cover with cold water and salt lightly. Bring to the boil, allowing about 10 minutes. Reduce the heat and simmer for 20–30 minutes from boiling, until a thin knife slides easily into the centre of the largest potato. If the centre is still firm, continue cooking and check every few minutes. While they cook, squeeze the lime juice and measure the other additions. Reserve one tenth of your chosen amount of juice for the avocado and keep the rest for the potatoes.
25:00Boil the potatoes in their skins Peel and rice
Drain the tender potatoes thoroughly. Once the heavy steam has subsided but they are still hot, peel them, holding them in a clean tea towel. Immediately pass them through a ricer into a shallow dish or mash thoroughly. The mixture should be smooth, with no firm pieces. Do not blend it.
Peel and rice Season the potato mixture
Gradually add the ají amarillo paste, oil and the lime juice allocated to the warm potatoes, starting at the lower ends of the listed ranges. Mix briefly with a spoon, just until combined. Season with salt. The mixture should be evenly yellow, distinctly citrusy and spicy, but firm with no oil separating out. Stop adding liquid if it begins to loosen. Spread it in the dish no more than 2 cm deep.
Season the potato mixture Cool the potato mixture
Loosely cover the shallow dish and refrigerate for about 30 minutes, starting when it goes into the fridge. The mixture should cool completely and hold an indentation made with a spoon. Prepare the filling meanwhile. Before shaping, check the centre of the mixture too: if it is still warm, leave it in the fridge longer, checking every 10 minutes.
30:00Cool the potato mixture Prepare the tuna and avocado
While the potatoes cool, drain the tuna thoroughly and flake it with a fork. Gradually add mayonnaise until the fish forms a cohesive filling; you may not need the upper end of the listed amount. Season with salt and pepper. Halve the avocado, remove the stone and skin, and cut the flesh into roughly 5 mm dice. Gently toss with the reserved lime juice. Cover both fillings and keep them in the fridge until the potatoes are completely cool.
Prepare the tuna and avocado Layer the causas in rings
Check that the potato mixture is cool and firm and that the filling is not releasing liquid. Stand the rings on a flat platter. Allocate about two thirds of the potato mixture to the bases and reserve the remaining third for the tops. Divide the bases between the rings and press down lightly with a teaspoon. Add the avocado followed by the tuna filling, distributing both evenly. Cover with the reserved potato mixture, press gently and level the tops. Shape small portions weighing approximately 45–55 g each; you should have about 12–14 pieces. Cover the platter without touching the tops.
Layer the causas in rings Chill the shaped portions
Refrigerate the covered platter with the causas still in their rings for 1 hour, starting when it goes into the fridge. Before serving, check that the portions are cold and the mixture at the edge of a ring is firm and does not spread under light pressure. If it is still soft, chill for another 20–30 minutes and check again.
1:00:00Chill the shaped portions Unmould and serve
If using coriander, wash it and dry it thoroughly. Just before serving, carefully lift the rings straight upwards, gently holding each causa in place with a teaspoon. If the mixture sticks, first loosen it from the inside of the ring with a thin knife. Optionally place small coriander sprigs on top. Serve cold on the shared platter, with the potato, avocado and tuna layers visible.
Unmould and serve
My note for next time
Saved automatically in this browser. This note is not sent to the editors. 0/2000
Tips
- Do not use a blender or food processor for the potatoes. A ricer produces a smooth mixture without prolonged mixing.
- Start at the lower end of the paste, juice and oil quantities. The mixture should taste lively but be firm enough for a spoon mark to hold its shape.
- Drain the tuna thoroughly. The mayonnaise should just bind the flakes rather than form a runny sauce.
- If the mixture still yields and spreads at the edge of a ring after chilling, refrigerate the portions for another 20–30 minutes.
- You can replace the rapeseed oil with mild olive oil, using your chosen amount from the ingredient list; a robust olive oil will have a more noticeable flavour.
Storage
Keep covered in the fridge at 4°C or below and eat within 24 hours. They are best served on the day they are made, while the avocado retains its colour. Do not leave the assembled causas out of the fridge for more than 2 hours in total. Freezing is not recommended: the potatoes, avocado and mayonnaise lose their texture when thawed.
Timing
Hands-on: 1 hr 11 min · Cooking: 35 min · Resting: 1 hr 30 min
The total allows for tasks done in parallel. The individual times can overlap.
