Peruvian
⭐ Highly Rated
45 minmedium
PeruvianBrunch
Recipe Story
origins & traditionsCausa Rellena is an iconic Peruvian dish from Lima's coastal cuisine, featuring layers of seasoned yellow potato mash mixed with aji amarillo (yellow chili pepper) and lime juice, filled with a savory mixture of tuna, avocado, and vegetables. This cold terrine-style dish is perfect for brunch gatherings, showcasing the perfect balance of creamy, tangy, and spicy flavors. The dish dates back to the War of the Pacific, when it was served to support the Peruvian cause. Today, it remains a beloved staple in Peruvian households and restaurants, often served as an elegant appetizer or light main course. The vibrant yellow color from the native potatoes makes it visually stunning, while the layers of flavor create an unforgettable eating experience.
Instructions
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Boil the potatoes with skins on in salted water until fork-tender, about 20-25 minutes. Drain and let cool slightly, then peel while still warm.
Mash the potatoes while warm in a large bowl until smooth and lump-free. Add olive oil, lime juice, salt, and cayenne pepper. Mix thoroughly until well combined and the mixture is smooth and spreadable. Set aside to cool to room temperature.
In a separate bowl, drain the tuna well and flake it with a fork. Add mayonnaise, finely chopped onions, cilantro, lime juice, salt, and black pepper. Mix gently until combined.
Slice the avocados and toss gently with a squeeze of lime juice to prevent browning.
Line a rectangular dish or mold with plastic wrap for easy removal. Spread half of the potato mixture evenly on the bottom, pressing down firmly with a spatula to create a compact layer.
Layer the avocado slices evenly over the potato base, slightly overlapping.
Spread the tuna mixture evenly over the avocado layer.
Top with the remaining potato mixture, spreading and smoothing the surface to create an even layer. Press down gently to compact all layers.
Cover with plastic wrap and refrigerate for at least 2 hours or overnight to allow flavors to meld and the terrine to set.
To serve, carefully unmold onto a serving platter. Garnish with sliced hard-boiled eggs, olives, cherry tomatoes, and additional cilantro. Slice into portions and serve cold.
Causa Rellena with Avocado and Tuna
4.7 (70)
Layered Peruvian yellow potato terrine filled with creamy avocado, tuna, and lime-infused mayonnaise. A refreshing coastal brunch dish with vibrant colors and bold flavors that captures Lima's culinary spirit.
medium
55 min
6 servings
Ingredients
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Base Layer
- 2 pounds potatoes, peeled and boiled
- 3 tablespoons olive-oil
- 3 pieces lime, juiced
- 1/2 teaspoons cayenne
- 1 1/2 teaspoons salt
Filling
- 300 grams tuna, drained and flaked
- 2 pieces avocado, sliced
- 4 tablespoons mayonnaise
- 1/2 pieces onions, finely chopped
- 3 tablespoons cilantro, chopped
- 1/2 teaspoons black-pepper
Garnish
- 3 pieces eggs, hard-boiled and sliced
- 1 cups lettuce, for serving (optional)
Chef Tips
expert advice•Traditional Peruvian yellow potatoes work best for authentic flavor and color, but Yukon Gold potatoes are an excellent substitute.
•Adjust the cayenne pepper to your heat preference - start with less if sensitive to spice.
•The causa can be made a day ahead, making it perfect for entertaining.
•For a vegetarian version, replace tuna with hearts of palm or chickpeas.
•You can also add layers of sliced tomatoes or bell peppers for extra color and flavor.
•The key to a beautiful causa is ensuring each layer is smooth and even.
•Some cooks add a small amount of aji amarillo paste to the potato mixture for more authentic Peruvian flavor and a deeper yellow color.
•Serve with additional lime wedges on the side for guests who enjoy extra acidity.
