Fusion Kitchen · Lunch
Peruvian Potato Terrine with Tuna
Causa Rellena with Tuna and Avocado
A Peruvian potato terrine classic, layers of aji amarillo and lime-dressed mashed potato pressed around a tuna and avocado filling so the cool, creamy citrus-spiked potato and the rich filling become one composed and visually striking cold dish.
$
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
548Calories
28gProtein
32gFat
38gCarbs
3gSugar
7gFiber
742mgSodium
38mgChol
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Instructions
1
Prep
Peel and chunk 600g potatoes. Drain 240g canned tuna. Mash 320g avocado with 2 tsp lime juice and a pinch of salt. Halve 160g cherry tomatoes and 8 black olives. Measure all remaining ingredients.
2
Boil
Add potatoes to well-salted boiling water over high heat, boil 15–18 minutes until completely tender. Drain thoroughly and let steam escape 2 minutes until surface is dry.
3
Build 1
Mash warm potatoes until completely smooth with no lumps. Fold in 3 tsp aji amarillo paste, 1/4 cup lime juice, 3 tbsp olive oil, and 1 tsp salt while warm. Mix until pale yellow and slightly tangy. Cool to room temperature, about 5 minutes.
4
Build 2
While potato cools, mix drained tuna with 1/4 cup mayonnaise, 2 tsp lime juice, a pinch of salt and black pepper. Set aside. Prepare avocado mixture (already done in Prep).
5
Finish
Line two round food rings or small bowls with cling film. Press half the potato mixture into a firm even base layer in each ring. Spread avocado evenly over potato in each, spoon tuna over avocado, press gently. Layer remaining potato on top of each, smooth surface. Refrigerate 10 minutes until slightly firm.
6
Plate
Invert each causa onto a plate and carefully remove the ring or cling film. Arrange cherry tomatoes, olives, and 10g fresh parsley around the terrines. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) floury potatoes
- 3 tsp aji amarillo paste
- 1/4 cup lime juice
- 3 tbsp olive oil
- 1 tsp fine sea salt
- 240g (8.5 oz / 2 cans) canned tuna in olive oil
- 1/4 cup mayonnaise
- 2 tsp lime juice
- 2 medium avocados
- 160g (5.6 oz) cherry tomatoes
- 8 black olives
- 10g (small handful) fresh flat-leaf parsley
- 2 limes, wedged