Cause Rellena is a versatile Peruvian potato dish which can be layered with any number of fillings with chicken salad and tuna salad being amongst the most popular.
Causa Rellena is served cold. The dish boasts a very colorful presentation by using bright garnishes and sauces.
Here is a great Causa Rellena recipe for you to try.
- 6-8 Yukon Gold Potatoes
- 3 TBSP Aji Amarillo Paste
- 1/4 Cup Lime Juice
- 1 Cup Mayonnaise
- 1/2 Cup Peas and Carrots
- 1 Medium Onion, Finely Chopped
- 1/2 tsp Mustard
- 2 Hard Boiled Eggs, Sliced
- 3 5 oz. Cans Tuna
- 2 TBSP Vegetable Oil
- Salt & Pepper
- Black Olives to Taste, Sliced
- 2 TBSP Garlic, Finely Chopped
Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook the potatoes until they are tender and cooked through. Drain and set aside to cool.
Drain cans of tuna and place in a bowl. Add mayo, mustard, peas, carrots, onions, salt and pepper to the tuna and mix.
When the potatoes are cool enough to handle, peel them. Mash the potatoes until smooth. Stir in the oil, pepper paste, garlic, lime juice, salt and pepper to taste.
Line casserole dish with plastic wrap. Spread half the potatoes into the bottom of a casserole dish and smooth out. Spread the tuna mixture evenly over the potatoes. Spread the remaining potatoes evenly over the tuna. Press down gently, cover and chill thoroughly.
When ready to serve lay a serving platter upside-down over the top of the casserole dish. Flip the dish and platter over, allowing the Causa Relleno to fall onto the platter. Remove and discard the plastic wrap. Garnish with sliced olives and boiled eggs.