Causa Rellena De Atun Causa Stuffed With Tuna Recipes

CAUSA RELLENA

Steps:

• Mash the potatoes. Allow potatoes to cool until they are comfortable to handle.
• Mix the potatoes with the peppers, salt and juice from half a lemon. Knead until it forms a smooth paste. If the potatoes don't stick together well, add a trickle of vegetable oil and continue kneading until it sticks.
• In a separate container, season the onion with salt and juice from half a lemon.
• In another container, shred the chicken and mix it with half the mayonnaise.
• Separate the potato and chili mixture into portions. For a simple presentation, form into a flat mound on a salad plate. For a more elaborate causa, use a round metal spring mold (or a soup can with both ends cut out).
• Cover with a layer of the onion mixture.
• Cover with a layer of the the chicken.
• (For simple presentation, use one layer of each component. For elaborate presentation, use multiple thinner layers, ending with potato on the top.).
• Chill before serving. Garnish with the rest of the mayonnaise, lettuce, olives or parsley.

CAUSA RELLENA DE ATUN (CAUSA STUFFED WITH TUNA)

Steps:

• Causa:.
• Squeeze the lemons and marinate the onion in the lemon juice with salt, pepper and chili powder.
• Boil the potatoes with their skins on. Peel once cooked and mash them with a fork.
• Add the lemon juice and onion.
• Add the oil gradually in order to keep the mixture smooth.
• To serve causa without stuffing put the mixture into a mold and chill for 1 ½ hours.
• To serve, unmold and garnish with olives, quartered hard boiled eggs and cubes of cheese.
• Divide the causa mixture into three parts. Cover the bottom of a mold with one part.
• Mix the tuna with mayonnaise and onion.
• Then add a layer of half the tuna mixture. Add a layer of causa followed by a layer of the remaining tuna.
• Add the sliced avocado.
• Cover with the third layer of causa and garnish with hard boiled eggs, cheese cubes and olives.
• Refrigerate for at least 1½ hours.