Causa De Atún Tuna Fish Potato Loaf Recipe 45 Recipes

PERUVIAN TUNA FISH POTATO LOAF SO CALLED "CAUSA"

Steps:

• Boil potatoes with salt. Peel and mash. Combine with salt, white ground pepper, key lime juice, aji and oil.
• Mix tuna fish with mayonnaise and diced onion.
• Spread potato mixture on a thin rectangular sheet of plastic. Spread the filling: top with tomatoes, sliced avocado and roll using the plastic to help form a round loaf.
• Refrigerate for one hour, remove plastic and place on a serving dish. Garnish with parsley, chopped olives and hard boiled eggs, sliced avocado (with drops of key lime juice to prevent discoloring) and if desired, mayonnaise and red pepper slices.
• Note: If canned tuna fish is used, season with key lime juice and chopped onion.
• If fresh tuna fish is used, bake first with salt and ground white pepper.
• you can try those different fillings for this dish:.
• Avocado, mayonnaise, diced tomato and boiled diced eggs.
• Avocado, mayonnaise, beets and boiled diced eggs.
• Shrimps, mayonnaise, ketchup, drops of lime juice and ground yelow chili.
• Crabmeat and mayonnaise.
• Octopus in olive sauce.
• Olives and mayonnaise.

TUNA AND POTATO 'MEATLOAF'

Steps:

• Boil potatoes, peel and mash roughly with a fork.
• Add the capers, chopped anchovies, onions, herbs and the chopped olives.
• Drain the tuna from the oil, chop and add to the potatoes. Mix in the parmesan cheese, flour and 1 tbsp breadcrumbs. Season with salt and pepper to taste.
• Mix in 2 eggs,( you need the other later) and using a wooden spoon mix until combined.
• Using your hands shape into a thick cylinder, now gently roll in the last egg, then sprinkle on breadcrumbs to coat.
• Bake in a baking dish lined with baking paper, in a pre-heated oven 180 degrees celcius for half an hour. Cool for 10 minutes before slicing.

PERUVIAN CAUSA

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.
• Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
• Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over the potatoes, spread the tuna mixture over the mayonnaise, and place the avocado slices in a single layer on top of the tuna mixture. Spread the remaining 1/2 of potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over the top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
• Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.