Peruvian Causa with Tostones
For the potato base:
• 3 pounds floury potatoes
• ½ cup olive oil
• 3 ají amarillo chili peppers very finely chopped
• Juice of two limes
• Salt and pepper to taste
• A few sprigs of chopped parsley
For the filling:
• 5 ounces canned or fresh tuna 1 can
• 1/2 onion chopped
• 1 tablespoon of mayonnaise
• 1/2 avocado sliced
• 2 hardboiled eggs chopped into cubes
• 1 ají limo chili pepper chopped finely, or another similar chili pepper
• Lulu Tostones
1. Place the unpeeled potatoes in a large pot of cold water, adding 2 tablespoons of salt. Bring it to a boil and boil the potatoes until they’re cooked and soft. Strain and set aside to cool.
2. When the potatoes have cooled sufficiently, remove the skin. Pass them through a potato ricer three times until the dough achieves a smooth and soft consistency. Add the olive oil, ají amarillo peppers, salt and pepper to taste and the sprigs of parsley. Knead the potato dough until you get a pliable and form texture.
3. To serve, use a greased 3-inch diameter mini-springform pan to help you put each individual causa together. Spread the potato dough on the base, about 1 inch high. Then place a layer of avocado slices, followed by a layer of the tuna filling, and finish your causa with another 1 inch layer of potato dough. Remove the springform and repeat 3 more times.
Decorate each serving with chopped egg and of course some Lulu tostones!!!
This is a starter served cold, and can be kept in the fridge for a few hours (up to a maximum of 12 hours) but flavor-wise it really tastes best when it has just been prepared.