Causa Rellena—a vibrant, elegant, and deeply satisfying dish—is a beloved staple of Peruvian cuisine, particularly celebrated along the coast. At first glance, it may resemble a composed salad or even a savory terrine, but its origins are rooted much deeper in Peru’s rich culinary history. This layered cold salad, featuring seasoned mashed potatoes and a variety of savory fillings, often tuna or chicken, is symbolic of Peru’s ability to merge indigenous ingredients with global influences, producing something completely unique in the process.
The word causa comes from the Quechua word “kausay,” which means “life” or “sustenance.” Potatoes, native to the Andean highlands, have been at the heart of Peruvian cuisine for thousands of years—archaeologists estimate that potatoes have been cultivated in Peru for roughly 8,000 years. The Incas revered this humble tuber, and today, Peru remains home to over 3,000 distinct potato varieties. Traditionally, these potatoes were boiled, mashed, and seasoned with native chili peppers like ají amarillo, a mildly spicy, fruity yellow chili that gives causa its signature golden hue and gentle heat.
With the arrival of the Spanish in the 16th century, new ingredients like citrus fruits, oil, and livestock became available, slowly integrating into indigenous cooking. Over the centuries, causa evolved. The mashed potato base remained at its core, but the fillings and garnishes diversified, particularly under the influence of Peruvian criollo (Creole) cooking, which blends European, African, and Amerindian culinary elements.
Perhaps most intriguingly, the 19th and 20th centuries saw causa adapt once again, this time under the influence of Japanese immigrants who introduced a lighter, more refined aesthetic to Peruvian cuisine. It’s not uncommon to see causa presented in sushi-like rolls or sculpted with elegant ring molds, especially in cevicherías and modern Peruvian restaurants. Bright garnishes like sliced avocado, boiled eggs, parsley, and olives add color and freshness, making this dish as beautiful to look at as it is flavorful.
In the modern Peruvian kitchen, Causa Rellena is incredibly versatile. While tuna remains a popular filling—often enhanced with mayonnaise, lime juice, and onion—it can also be made with crab, shrimp, chicken, or even vegetarian options like hearts of palm or avocado. It’s typically served chilled, making it a refreshing appetizer or light main course, perfect for hot weather and festive gatherings.
This recipe honors the traditional essence of causa while offering a contemporary presentation that’s easy to recreate at home. The creamy texture of Yukon Gold potatoes pairs perfectly with citrusy, savory tuna filling, and the whole dish is brought to life by the brightness of lime juice and the iconic warmth of ají amarillo paste. Inspired by my culinary travels through Lima, and the elegant chilled dishes served at seaside cevicherías, this rendition captures the soul of Peru’s coastal cuisine while celebrating its ancient roots and multicultural evolution.
Peruvian Causa Salad (Layered Potato and Tuna)
Equipment
- Medium pot
- Mixing bowls
- Potato Masher or Ricer
- 8-inch Ring Mold or Springform Pan (optional)
- Rubber Spatula
- Knife and cutting board
Ingredients
For the Potato Layer:
- 2 lb Yukon gold potatoes peeled and cut into chunks. Choose starchy potatoes for a velvety mash.
- 3 tbsp vegetable oil preferably sunflower or avocado oil
- 2 tbsp ají amarillo paste can be found in Latin markets or online. Mildly spicy and fruity.
- 2 tbsp fresh lime juice plus more to taste
- 1 tsp salt to taste
For the Tuna Filling:
- 2 cans tuna in olive oil drained; preferably high quality tuna
- ¼ cup mayonnaise homemade or a good quality mayo like Kewpie
- 1 tbsp red onion finely minced for brightness
- 1 tbsp fresh lime juice adjust to taste
- ¼ tsp freshly ground black pepper
For the Garnishes:
- 1 medium avocado sliced thinly
- 2 large hard-boiled eggs sliced into rounds
- ¼ cup black olives preferably Botija or Kalamata, pitted and halved
- 1 tbsp chopped parsley or chive for a final herbaceous touch
Instructions
- Cook the Potatoes: Place the peeled and chopped potatoes in a medium pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then simmer for 12–15 minutes, or until tender when pierced with a fork. Drain and let cool slightly.
- Mash and Season Potatoes: While still warm, mash the potatoes with a potato masher or ricer until smooth (do not overmix to avoid gumminess). Mix in vegetable oil, ají amarillo paste, lime juice, and salt. Taste and adjust seasoning if needed.
- Prepare Tuna Filling: In a medium bowl, combine the drained tuna, mayonnaise, minced onion, lime juice, and ground black pepper. Mix well and set aside.
- Assemble the Causa: Using an 8-inch ring mold or springform pan (or freehand on a plate), layer half of the mashed potato as a bottom layer, smoothing with a spatula. Gently press the tuna mixture over the potatoes. Top with the remaining mashed potato and smooth the surface.
- Garnish: Arrange avocado slices, hard-boiled egg rounds, black olives, and chopped parsley or chives artfully on top. Chill for at least 15 minutes before serving for clean slicing.
Notes
- Substitute ají amarillo paste with a blend of yellow bell pepper and mild chili paste if unavailable (note: flavor will differ).
- For a vegetarian version, use smashed chickpeas or hearts of palm in place of tuna.
- For perfectly smooth mashed potatoes, use a ricer and avoid overmixing.
- Make it into mini individual causa towers using ramekins.