2 lbs golden potatoes
¼ cup oil
1/2 cup lime juice
1 tbsp ground aji amarillo fresco / fresh yellow aji (chili)
1 fresh broiled tuna fish or 2 6-oz cans of tunafish packed in oil seasoned with
lime juice and chopped onions.
½ red onion, diced
2 sliced avocados
2 cups mayonnaise
Parsley or cilantro
8 Mediterranean olives
2 hardboiled eggs
Red pepper, thinly sliced for decoration
Boil potatoes with salt water. Peel and mash with a potato masher forming a puree. Knead until mixed and season with salt, white ground pepper, lime juice, hot yellow pepper and oil.
Aside, mix tuna fish with mayonnaise and diced onion.
Spread a layer of potato mixture on a thin rectangular sheet of wax. Spread a layer of the tuna fish mix and top it all with tomatoes, sliced avocado. Roll using the wax sheet to help form a round loaf.
Refrigerate for one hour, remove wax sheet and place on a serving dish. Garnish with parsley, chopped olives and hard boiled eggs, sliced avocado, mayonnaise and red pepper slices.
Different fillings for Causa:
Avocado, mayonnaise, diced tomato and boiled diced eggs.
Avocado, mayonnaise, beets and boiled diced eggs.
Shrimps, mayonnaise, ketchup, drops of lime juice and ground yellow pepper.
Crabmeat and mayonnaise.
Octopus in olive sauce.
Olives and mayonnaise.