Causa Limeña Layered Potato Terrine
A Peruvian cold appetizer of silky yellow potato dough seasoned with aji amarillo and lime, layered with a creamy tuna or avocado filling and served chilled. Plan ahead: refrigerate at least 1 hour before serving.
Ingredients
- 3 lbs yellow potatoes (Yukon Gold), boiled, peeled
- 3 tbsp aji amarillo paste (jarred)
- 1/4 cup fresh lime juice
- 1/4 cup vegetable oil
- 1 tsp salt
- 10 oz canned tuna in water, drained
- 6 tbsp mayonnaise
- 2 celery stalk, finely diced
- 2 ripe avocado, sliced
- 1/4 cup red onion, minced
- 1/2 tsp black pepper, freshly ground
- 1/2 cup black olives (for garnish), sliced
- 2 hard-boiled eggs (for garnish), sliced
Instructions
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1
Mash the warm 3 lbs boiled, peeled yellow potatoes (Yukon Gold) until very smooth with no lumps. Mix in 3 tbsp aji amarillo paste (jarred), 1/4 cup fresh lime juice, 1/4 cup vegetable oil, and 1 tsp salt. Knead briefly until the mixture forms a smooth, pliable dough. Set aside to cool.
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2
In a bowl, combine 10 oz drained canned tuna in water, 6 tbsp mayonnaise, 2 finely diced celery stalk, 1/4 cup minced red onion, and 1/2 tsp freshly ground black pepper. Mix well and taste for seasoning.
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3
Line a loaf pan or square baking dish with plastic wrap, leaving overhang on all sides.
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4
Press half of the potato dough evenly into the prepared pan to form the base layer.
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5
Spread the tuna filling evenly over the potato layer. Arrange 2 sliced ripe avocado slices over the tuna filling.
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6
Press the remaining potato dough over the avocado layer. Fold the plastic wrap over the top and press gently to compact.
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7
Refrigerate for at least 1 hour until firm. Unwrap, invert onto a serving platter, and garnish with 1/2 cup sliced black olives (for garnish) and 2 sliced hard-boiled eggs (for garnish). Slice and serve cold.