A Lima classic built on yellow potato with a tuna and avocado center. Cool, citrusy, and creamy inside, it keeps the clean, tender layers that make causa one of Peru's most beloved starters.
Turn what you find into an experience you can actually bring to your kitchen.
Place the yellow potatoes in a large pot and cover them with the water. Simmer for 25 to 30 minutes, until a knife slides in easily while the potatoes still hold their shape. Drain them immediately; if they begin to split or absorb too much water, the causa mixture can turn heavy.
Peel the potatoes while still hot, pass them through a potato ricer, and let the steam escape for 5 minutes, until they are warm and visibly drier. Mix in the ají amarillo paste, three quarters of the lime juice, all the oil, and three quarters of the salt just until the mixture is smooth, yellow, and pliable without sticking excessively to your hands. Do not overwork it or the potatoes can turn gummy.
Open and drain the canned tuna very well, then flake it into a bowl without mashing it into a paste. Add the mayonnaise, finely chopped red onion, black pepper, a small portion of the remaining lime juice, and salt. Mix until the filling is creamy and cohesive while still showing distinct flakes of tuna.
Cut the Hass avocado into medium-thick slices and gently coat them with the remaining lime juice and salt. They should stay firm and intact, so the avocado layer feels creamy when eaten without disappearing into the filling.
Spread half of the potato mixture in the mold, pressing gently into an even layer. Distribute the tuna filling, arrange the avocado over it, and cover with the remaining potato mixture; smooth the top without compressing it too firmly. Unmold or cut directly into portions and serve cool or at room temperature. If the layers stay defined and the potato yields softly to a fork without crumbling, it came out exactly right. And that's it! 😌
