Peruvian Causa Salad (Layered Potato and Tuna)

Causa Rellena is a beloved Peruvian dish with Incan roots, reinvented over time with influences from Spanish and Japanese cuisines. This beautifully layered cold salad features buttery mashed Andean potatoes seasoned with Peruvian ají amarillo paste and fresh lime juice, layered with a savory-citrus tuna filling and finished with colorful garnishes. Light and elegant, it’s perfect for warm weather or an appetizer at a summer dinner party.

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Prep Time 45

Cook Time 15

Total Time 1

Course Appetizer

Cuisine Latin American / Caribbean

Servings servings

Calories 672 kcal

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.

Nutrition

Calories: 672kcalCarbohydrates: 48gProtein: 34gFat: 39gSaturated Fat: 7gPolyunsaturated Fat: 16gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 114mgSodium: 1206mgPotassium: 1466mgFiber: 9gSugar: 4gVitamin A: 422IUVitamin C: 56mgCalcium: 68mgIron: 4mg

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