Traditional Peruvian Causa Rellena Recipe

Ingredients

  • 2 pounds of yellow potatoes
  • 4 limes, juiced
  • 1/2 cup of vegetable oil
  • Salt to taste
  • 2 large avocados, pitted, peeled, and sliced
  • 1 small red onion, finely chopped
  • 2 cans of tuna, drained
  • 1/4 cup of mayonnaise
  • 1/2 cup of chopped fresh cilantro
  • 1/4 teaspoon of black pepper
  • 1 hard-boiled egg, sliced, for garnish
  • Black olives, pitted, for garnish

Steps and instructions

  1. Boil the yellow potatoes until they are soft. Once done, drain them and let them cool. After they have cooled, peel and mash them.
  2. Mix the mashed potatoes with lime juice, vegetable oil, and salt to taste. The mixture should be smooth and firm.
  3. For the filling, mix the drained tuna, chopped red onion, mayonnaise, chopped fresh cilantro, and black pepper in a bowl. Stir until well combined.
  4. In a mold, layer half of the potato mixture. Press it down to compact it.
  5. Arrange the avocado slices over the potato layer. Spread the tuna mixture over the avocado slices.
  6. Cover the tuna and avocado with the rest of the potato mixture. Press it down to compact it and smooth the surface.
  7. Cover the mold and refrigerate it for at least 2 hours to allow the flavors to blend.
  8. Before serving, remove the causa from the mold and garnish it with slices of hard-boiled egg and black olives.

Tools for making

Recipe variations

  • Use sweet potatoes instead of yellow potatoes for a different flavor and color.
  • Replace the tuna with shredded chicken or cooked shrimp for a meat alternative.
  • Add diced bell peppers or jalapenos for a spicy kick.
  • Include boiled eggs in the filling for added texture.
  • Try using different types of mayonnaise, such as chipotle or garlic mayo, to add a unique flavor.
  • Replace the avocado slices with roasted vegetables like zucchini, carrots, or eggplant.
  • For a gluten-free option, use gluten-free breadcrumbs or crushed cornflakes as a crust.
  • Serve the causa with a tangy salsa or hot sauce on the side for extra flavor.
  • Add a layer of sliced tomatoes or cucumber to add freshness to the filling.
  • Incorporate herbs like basil or parsley into the potato mixture for added aroma.

Recipe overview

Causa Rellena is a traditional Peruvian dish that is every bit as delicious as it is beautiful to look at. This recipe, which is a layered potato and avocado dish filled with a flavorful tuna mix, is perfect for those in search of a unique and satisfying meal. The ingredients are simple and commonly found, but when combined, they create a dish with a complex flavor profile and a pleasing aesthetic. The process involves layering and molding, which might be new to some, but rest assured, it's easy to master. This dish can be served as a main course or as a side, and is sure to leave a lasting impression on your taste buds. Enjoy the process of making Causa Rellena and even more so, enjoy every bite of it!

Common questions

  1. Can I use a different type of potato? Yes, you can use a different type of potato, but yellow potatoes are traditionally used in causa rellena for their creamy texture and flavor.
  2. Can I substitute the tuna with another protein? Absolutely! While tuna is a common choice, you can substitute it with cooked chicken, shrimp, or even tofu for a vegetarian version.
  3. How long does it take for the potatoes to cool? Allow the boiled potatoes to cool for about 15-20 minutes, until they are cool enough to handle.
  4. Can I make the causa rellena in advance? Yes, you can make causa rellena in advance. It actually benefits from some time in the refrigerator to allow the flavors to meld. Just make sure to cover it properly and refrigerate for at least 2 hours before serving.
  5. Can I add other vegetables or ingredients to the filling? Certainly! Feel free to customize the filling to your liking. You can add diced bell peppers, corn, olives, or any other vegetables or ingredients that you enjoy.
  6. Can I make a smaller or larger portion of this recipe? Yes, you can easily adjust the portion size by scaling the ingredients accordingly. Just make sure to maintain the proportions and adjust cooking times if necessary.

Serving dishes and utensils

  • Potato masher - Used to mash the boiled potatoes.
  • Mixing bowl - Used to mix the mashed potatoes with lime juice, vegetable oil, and salt.
  • Mold - Used to layer and shape the causa rellena.
  • Knife - Used to chop the red onion, slice the hard-boiled egg, and pit the black olives.
  • Spoon - Used to mix the tuna filling and to spread the potato mixture.
  • Cover or plastic wrap - Used to cover the mold while refrigerating the causa rellena.

Origin stories

Causa Rellena is a popular dish in Peru, often enjoyed during the summer months. The dish's name, "causa," is derived from the Quechua word "kausay," which means "life." In ancient times, it was a sustenance food for soldiers during the war of the Pacific. Back then, the ingredients were simple: potatoes and lemons, abundant in Peru, served as the main components of the dish. Over time, the recipe evolved, incorporating more ingredients such as avocado, chicken, or tuna. Today, Causa Rellena stands proudly as a representative of Peruvian gastronomy, a testament to the culinary creativity of the Peruvian people.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.