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La Causa is a Peruvian staple and is the perfect potato-based appetizer or side dish for a gathering of any size. Causa can be described as a potato "sushi" roll with a filling of your choice.

This recipe is for a tuna based Causa, but it can be prepared using chicken or crab.

Total Time: 2 hours

Serves: 8

Step 1: Gathering Your Materials

Ingredients

  • Yukon gold potatoes (3 lbs)
  • Red Onion (x1)
  • Tuna fish (6 oz)
  • Mayonnaise (2 oz)
  • Lettuce (1 head)
  • Eggs (x3)
  • Turmeric (2 tsp)
  • Salt and Pepper (to taste)

Equipment and Materials

  • Potato Ricer
  • Large Pot
  • Silicon Baking Pad (optional)

Step 2: Preparing the Potatoes

The first step in creating Causa is prepping the potatoes.

    Rinse

    To begin, rinse the potatoes to remove any loose dirt and potential bacteria.

    Boil

    Once the potatoes are cleaned, place them in a large pot full of cold, salted water. Bring the water to a boil and wait until they are tender.

    Rice

    After the potatoes are tender and cooked through, drain and set aside to cool. Once they are cool enough to touch, peel them and squeeze them through the ricer into a large bowl.

    Add Seasoning

    Add the oil, lemon juice, turmeric, and salt and pepper to taste to the riced potatoes and stir until thoroughly mixed.

    Step 3: Preparing the Filling

    While the potatoes are boiling, begin preparing the filling.

      Empty the Tuna

      Start by draining your tuna, if needed. Then, place the tuna in a small bowl and set aside.

      If you are allergic to seafood, replace the tuna with cooked, shredded chicken.

      Dice the Veggies

      On a cutting board, dice half of your small red onion and cilantro and set them aside. The onion pieces should be small to avoid an unwanted crunch in the dish. Save the rest of the onion in a small bowl with lemon juice and set aside.

      Measure the Mayonnaise

      Measure out 2 ounces of mayonnaise and add to the tuna bowl. (If you are comfortable with eyeballing the amount, simply add directly to the tuna bowl. )

      Mix and Stir

      Add the veggies to the tuna bowl and mix the ingredients together until they are thoroughly combined.

      Step 4: Laying Out the Potatoes

      Press the Potatoes

      Take your potato mixture and place it on your silicon mat. If you do not own a silicon mat, plastic wrap can serve as a decent replacement. Using your hands, press the potato into a flat, even rectangle that is roughly 1/8 inch thick. Using a knife, trim your rectangle to create straight edges.

      Spread the Tuna

      Next, spread the tuna mixture over the potatoes in an even manner, leaving a small gap around the edges. This will ensure that each bite of causa has the proper amount of filling.

      Step 5: Rolling Out the Potatoes

      Form the Roll

      Carefully pull your mat (or wrap) toward you from the far end. When the edge folds over onto itself, continue pulling the mat so that the potato begins to roll into itself. When the roll is complete,

      Start slowly as it is possible to cause the roll to crack and break apart. If this happens, do not panic. Use your fingers to close the tears and try again.

      Smooth out the Edges

      Once you are happy with the shape of your roll, use a rubber scraper or your hands to smooth out the edges in the roll.

      Step 6: Applying the Finishing Touches

      Laying Down the Garnish

      On a large plate, lay down leaves of lettuce in an overlapping pattern. Transfer the roll from the mat to the center of the plate. Then, spread mayonnaise on top of the roll and lay down slices of hard boiled eggs. On both sides of the dish, place mounds of eggs and top with the pickled onions from before.

      Your authentic, Peruvian Causa is now ready to be served. Enjoy!

      <p>Yum! That looks delicious :)</p>

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