Causa Negra

Name: Causa Negra
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2 lbs waxy potatoes (yukon gold), peeled and cubed; 1 lb fresh beets, peeled and cubed; 2 cans canned tuna in water, drained; 1/4 cup mayonnaise; 2 tbsp lime juice (fresh); 2 tbsp aji verde sauce; 1/2 cup red onion, finely diced; 1/4 cup fresh cilantro, chopped; 2 eggs hard-boiled egg, sliced; 1/2 cup pitted black olives; 1 tsp salt; 1/2 tsp white pepper; 2 tbsp butter

50 minMediumServes 4380 cal/serving

PeruvianLunchStovetopPescatarianStandard

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Ingredients

2 lbs waxy potatoes (yukon gold), peeled and cubed
1 lb fresh beets, peeled and cubed
2 cans canned tuna in water, drained
1/4 cup mayonnaise
2 tbsp lime juice (fresh)
2 tbsp aji verde sauce
1/2 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
2 eggs hard-boiled egg, sliced
1/2 cup pitted black olives
1 tsp salt
1/2 tsp white pepper
2 tbsp butter

Instructions

1

Boil 2 lbs peeled and cubed waxy potatoes (yukon gold) and 1 lb peeled and cubed fresh beets separately in salted water until tender, about 15 minutes each. Drain well and return to their pots.
2

Mash waxy potatoes (yukon gold) with 2 tbsp butter, 1 tsp salt, and 1/2 tsp white pepper until creamy.
3

In a separate bowl, mash fresh beets with 2 tbsp butter, 1 tsp salt, and 1/2 tsp white pepper.
4

In another bowl, mix 2 cans drained canned tuna in water, 1/4 cup mayonnaise, 2 tbsp lime juice (fresh), 2 tbsp aji verde sauce, 1/2 cup finely diced red onion, and 1/4 cup chopped fresh cilantro.
5

Line a square or rectangular baking dish with plastic wrap. Layer half the fresh beets mixture on the bottom, then spread the canned tuna in water filling, and top with the remaining fresh beets mixture.
6

Refrigerate for at least 2 hours until firm.
7

Invert onto a serving plate and remove the plastic wrap. Slice into portions.
8

Garnish with 2 eggs sliced hard-boiled egg slices and 1/2 cup pitted black olives, and serve chilled.

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Questions

What is Causa Negra?

A striking purple-hued variation of the classic causa limeña, made with beets and potatoes. This elegant layered dish features a savory tuna or seafood filling, creating a beautiful contrast on the plate. This reference files it under Peruvian lunch: made on the stovetop, rated medium and about 50 minutes start to finish.

How long does Causa Negra take?

As written, 50 minutes: 25 of prep and 25 of cooking. The longest single stretch is the hands-off wait in step 6, 2 hours. That wait sits outside the stated prep and cook times, so plan around it.

Can I make Causa Negra dairy-free?

Yes. The dairy in Causa Negra is 2 tbsp butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Does Causa Negra contain fish?

Yes: 2 cans canned tuna in water, drained. The full allergen list for this entry is dairy, eggs and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Causa Negra?

One serving (the recipe makes 4) is about 380 calories, with 26 g protein, 42 g carbohydrate and 12 g fat, plus 4 g fiber and 620 mg sodium.

Which part of Causa Negra can be done ahead?

Everything up to step 6. Step 6 is a built-in pause of 2 hours: "Refrigerate for at least 2 hours until firm." Do everything up to that point ahead of time and pick up at step 7 when you are ready to finish.

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