Overview
A classic Peruvian layered potato casserole flavored with lime and ají amarillo, packed with a savory tuna and avocado filling.
IMG_2076
Appetizer
Featured
Causa Rellena
Authentic Peruvian Causa Rellena recipe featuring a smooth ají amarillo potato dough layered with tuna salad, avocado, and fresh garnishes.
Ready in
70 min
Makes 6 servings
Prep
40m
Cook
30m
Level
Medium
About this recipe
Authentic Peruvian Causa Rellena recipe featuring a smooth ají amarillo potato dough layered with tuna salad, avocado, and fresh garnishes.
A classic Peruvian layered potato casserole flavored with lime and ají amarillo, packed with a savory tuna and avocado filling.
Ingredients
Potato Base
Filling
Garnish
Equipment
- Large pot For boiling potatoes
- Potato ricer For a smooth, lump-free potato dough
- Mixing bowls
- Loaf pan or mold For shaping the causa layers
Instructions
-
Place peeled yellow potatoes in a large pot with salted water. Boil until completely tender and fork-friendly. Drain well.
30 min -
While still hot, pass the potatoes through a potato ricer or mash thoroughly until completely smooth with no lumps. Let cool slightly.
10 min -
Add the ají amarillo paste, fresh lime juice, vegetable oil, salt, and white pepper to the mashed potatoes. Knead gently with your hands until well combined and pliable like dough.
-
In a bowl, mix the flaked tuna with mayonnaise, finely diced red onion, salt, and pepper to create the filling mixture.
-
Line a loaf pan or ring mold with plastic wrap. Press half of the yellow potato mixture evenly into the bottom to form the first layer.
-
Arrange a layer of sliced avocado over the potato base, then spread the tuna salad mixture evenly over the avocado.
-
Cover the filling with the remaining potato mixture, pressing down gently to seal the layers. Chill in the refrigerator for at least 1 hour before unmolding.
-
Invert onto a serving platter, remove plastic wrap, and garnish the top with hard-boiled egg slices, black olives, and a touch of mayonnaise.
Nutrition
Calories
410
Protein
16g
Carbs
45g
Fat
19g
Fiber
6g
Sugar
3g
Sodium
520mg
Serving Size
1 serving
Cooking Timeline
Recipe Scorecard
Overall
9.4
/10
Expert
4.9
95% conf.
Video
Expert Review
Verdict
A refreshing, vibrant, and authentic Peruvian potato dish that offers an incredible balance of citrus, spice, and savory filling.
Pros
- Visually stunning
- Unique flavor profile
- Great for parties and make-ahead prep
Cons
- Requires precise potato texture
- Needs chilling time
AI Insights
Summary
Authentic Peruvian Causa Rellena recipe featuring a smooth ají amarillo potato dough layered with tuna salad, avocado, and fresh garnishes.
Tips
- Process the potatoes while they are still hot to avoid hard lumps in the dough
- Use authentic Peruvian ají amarillo paste for the true signature flavor
- Chill the mold thoroughly before trying to slice or invert it
Substitutions
- Canned tuna → shredded boiled chicken
- Yellow potatoes → Yukon Gold potatoes
Storage
Store covered in the refrigerator for up to 2 days. Best served chilled.
Pairing
- Classic Peruvian Pisco Sour
- Fresh crisp green salad
AI Cooking Assistant
Ask about substitutions, timing, or technique for this recipe.
FAQ
Can I make Causa Rellena with chicken instead of tuna?
Yes, shredded chicken mixed with mayonnaise and ají amarillo (similar to a chicken salad) is a very popular alternative filling.
Do I have to serve it cold?
Yes, Causa Rellena is traditionally served chilled or at room temperature after resting in the refrigerator.
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4.9 expert rating
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