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Fish, Americas

Peruvian causa with tuna

Peruvian causa with tuna is a cold layered terrine made from lemony mashed potatoes, filled with tuna mayonnaise, avocado, and hard boiled eggs. It serves 4, takes 50 minutes, is easy to make, and costs €3.30 per serving. The key to success is working the mashed potatoes while still warm with oil and lemon juice, so the mixture turns smooth and holds together perfectly when unmolded.

Tonight, a cool Peruvian causa, a lemony mashed potato terrine layered with tuna, avocado, and egg.

Peruvian causa with tuna
Total time
50 min
Difficulty
Easy
Cost per person
€3.30
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Causa limeña stands out for the balance between tangy lemon mashed potatoes and a fresh tuna mayonnaise filling. Yellow bell pepper gives the dish its signature golden color, standing in for the Peruvian aji amarillo, while avocado adds a creamy texture that contrasts nicely with the crunch of black olives. It's eaten cold, almost like a terrine, and makes a refreshing change from the usual weeknight dinner.

This recipe works well for a summer lunch or a light weeknight dinner, since it can be made ahead and kept chilled until serving time. Kids tend to like its soft texture and mild flavor, especially if you go easy on the chili powder. Mon Chou likes to suggest it on hot days when turning on the oven is the last thing you want to do.

The ingredients

4 people

Fruits and vegetables

  • Mashing potatoes 800 g
  • Lemons 2
  • Yellow bell pepper 1
  • Avocado 1

Pantry

  • Sweet paprikaoften in the pantry 1 tsp
  • Canned tuna in wateroften in the pantry 2 can
  • Mayonnaiseoften in the pantry 4 tbsp
  • Black olives 8
  • Oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 3

Allergens Fish, Eggs

The step by step recipe

  1. Cook the peeled potatoes in salted water, then mash them. 25 min

    Use a potato ricer for a lump free mash.

  2. Mix the mashed potatoes with lemon juice, oil, blended bell pepper, and paprika to get a smooth yellow paste.

    Yellow bell pepper stands in for Peruvian aji amarillo, the color will be the same.

  3. Hard boil the eggs, then peel them. Flake the tuna and mix it with the mayonnaise. 10 min

    Drain the tuna well before mixing, the filling will be firmer.

  4. Spread half the mashed potatoes in a mold, add the tuna filling, then cover with the rest of the mashed potatoes.

    Press down each layer with the back of a spoon.

  5. Chill in the refrigerator, unmold, and garnish with avocado, eggs, and olives. 30 min

    Chilling is essential for clean slicing.

Our tips to get it right

  • Pick a starchy potato variety for mashing, it gives a softer dough that spreads more easily into the mold.
  • Squeeze the lemons right before mixing them in, fresh juice keeps its full tang and keeps the mashed potatoes from browning too fast.
  • Use a loaf pan or a pastry ring lined with plastic wrap, unmolding will be clean and the slices will hold their shape.

The variations

  • Swap the tuna for shredded chicken mixed with mayonnaise for an equally simple version.
  • For a vegetarian version, fill the layers with hearts of palm and sweet corn instead of tuna.
  • For kids, build individual verrines with layers of mashed potato and filling, easier to eat without a knife.

What to serve it with

  • A fresh tomato salad
  • Slices of country bread
  • A cold glass of lemonade

Storage

Causa keeps for 2 days in the refrigerator in an airtight container, well wrapped so it doesn't dry out. It doesn't freeze well, the texture of the potato and avocado would break down once thawed. Always serve it cold, straight from the fridge.

Questions about this dish

Can you make causa the day before?

Yes, it's even recommended since it needs to chill to hold its shape. Assemble the terrine the day before and add the avocado garnish just before serving so it doesn't brown.

Can you use a different fish instead of tuna?

You can use flaked cooked salmon or peeled shrimp mixed with mayonnaise instead. The key is keeping a filling that binds well and holds between the two potato layers.

How do you keep the avocado from browning?

Drizzle the avocado slices with a little lemon juice right before placing them on top. Add this garnish at the very last moment, just before serving.

Why should the mashed potatoes be worked warm?

Warm mashed potatoes absorb the oil and lemon juice better, which makes the mixture smooth and even. Once cold, it becomes harder to bind and may crack when unmolded.

How long does it take to make a Peruvian causa with tuna?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Peruvian causa with tuna?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Peruvian causa with tuna cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs. Always check the labels of the products you buy.

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