Peruvian Tuna Causa (Mashed Potato Layered with Tuna)

A classic Peruvian dish made with creamy mashed potatoes seasoned with lime and yellow chili, layered with a flavorful tuna filling. This refreshing, no-bake recipe is perfect as an appetizer, light lunch, or elegant party dish.

Ingredients

Potato Layer

• 2 lbs (900 g) Yukon Gold or yellow potatoes
• 2 tbsp vegetable oil
• 2 tbsp fresh lime juice
• 2 tbsp yellow chili paste (ají amarillo) or mild chili paste
• Salt and black pepper, to taste

Tuna Filling

• 2 cans (5 oz / 140 g each) tuna, drained
• ½ cup mayonnaise
• 1 small red onion, finely diced
• 1 celery stalk, finely diced
• 1 tbsp fresh lime juice
• Salt and black pepper, to taste

Garnish

• 2 hard-boiled eggs, sliced
• Black olives
• Fresh parsley or cilantro
• Avocado slices (optional)

Instructions

1. Cook the Potatoes

1. Peel and boil the potatoes in salted water until fork-tender.
2. Drain well and mash until completely smooth while still warm.
3. Mix in the oil, lime juice, chili paste, salt, and pepper.
4. Let cool completely.

2. Prepare the Tuna Filling

1. In a bowl, combine the tuna, mayonnaise, onion, celery, lime juice, salt, and pepper.
2. Mix until creamy and well combined.

3. Assemble

1. Line a loaf pan or serving dish with plastic wrap if desired.
2. Spread half of the mashed potato mixture evenly in the bottom.
3. Add the tuna filling and smooth the surface.
4. Cover with the remaining mashed potatoes.

4. Chill & Serve

1. Refrigerate for at least 1 hour to firm up.
2. Carefully unmold or slice.
3. Garnish with hard-boiled eggs, black olives, parsley, and avocado if using.
4. Serve chilled.

Prep Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6–8