Causa Limeña (Peruvian Potato and Tuna Terrine)
A chilled, layered potato terrine with creamy avocado, spicy aji amarillo mayo and flaked tuna, perfect for a bright midday meal.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 7
Boil the potatoes in salted water until fork‑tender, about 15 minutes; drain and let cool slightly.
-
Step 2 of 7
While warm, mash the potatoes with olive oil and a pinch of salt until smooth but still holding shape.
-
Step 3 of 7
In a bowl, combine tuna, aji amarillo paste, lime juice, mayonnaise, and a dash of pepper; mix to a creamy consistency.
-
Step 4 of 7
In a separate bowl, gently toss avocado slices with a little lime juice to prevent browning.
-
Step 5 of 7
To assemble, press half the potato mash into the base of a small loaf tin, smooth, then layer tuna mixture, avocado slices, and the remaining potato mash, pressing gently each layer.
-
Step 6 of 7
Cover and refrigerate for at least 30 minutes to set the terrine.
-
Step 7 of 7
Unmould onto a plate, arrange egg quarters and olives around the edge, and scatter cilantro leaves on top.
Notes from the kitchen
If aji amarillo paste is unavailable, substitute with a blend of mild chili paste and a pinch of turmeric for colour. Keep chilled; serves best within 4 hours.
Liked this recipe? Get one like it every week.
New recipes, seasonal ideas and kitchen tips in one short e-mail a week.
Reviews
No reviews yet. Be the first to tell us how it went.
