Causa de Atun

Name: Causa de Atun
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 800 g yellow potatoes; 1 can tuna; 1 avocado; 2 limes; 2 aji amarillo; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Causa de Atun captures the essence of Lima's home kitchens, where it is lovingly prepared with an intuitive touch. Made with simple ingredients, this dish is a staple at Peruvian family tables, often shared during leisurely lunches or casual gatherings. Its preparation involves a generous hand with salt and fat, embodying the warmth and hospitality typical of a Peruvian household.

The dish offers a vibrant balance of flavors and textures: the creamy smoothness of yellow potatoes, the briny richness of canned tuna, and the fresh, buttery slices of avocado. A hint of lime and the gentle heat of aji amarillo elevate the experience, creating a refreshing, savory delight that invites everyone to savor each bite.

Ingredients

800 gyellow potatoes
1 cantuna
1avocado
2limes
2aji amarillo
to tastefine sea salt

Method

Begin by boiling 800 g of yellow potatoes in a large pot of salted water. Use enough water to fully submerge the potatoes. Boil them until they are tender and easily pierced with a fork, indicating they are cooked through. Once done, drain and let them cool slightly before peeling.
While the potatoes are cooling, prepare the aji amarillo. Cut the peppers in half, remove the seeds and veins, and finely chop them. If you prefer a milder flavor, you can blanch the peppers in boiling water for a minute to reduce their heat.
Once the potatoes are cool enough to handle, peel them and pass them through a potato ricer or mash them until smooth. Add the juice of 2 limes and a pinch of fine sea salt to taste. Mix until the potatoes have absorbed the lime juice and the texture is smooth and cohesive.
Open the can of tuna and drain any excess liquid. In a bowl, flake the tuna with a fork, ensuring there are no large chunks. Add a pinch of salt to taste and mix well.
Peel and slice the avocado thinly. Set aside, ensuring the slices are even and ready for layering.
To assemble the Causa de Atun, take half of the mashed potato mixture and spread it evenly on a serving platter, forming the base layer. Next, add the flaked tuna evenly over the potato layer. Place the avocado slices over the tuna, covering it completely.
Spread the remaining mashed potato mixture over the avocado layer, smoothing it out with a spatula to ensure an even top layer. Sprinkle the chopped aji amarillo over the top for a pop of color and flavor.
Finish by tasting for salt and adjusting if necessary. Serve the Causa de Atun at room temperature, allowing the flavors to meld together, and enjoy with family and friends.