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Causa De Atun (Tuna Fish Potato Loaf)

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Original recipe from "Yanaq Cooking in Peru"

List of Ingredients

* 2.2 lb potatoes (yellow, if available)
* salt
* white ground pepper
* juice of 2 key limes
* 1 tablespoon ground aji amarillo fresco / fresh yellow aji (chili)
* ¼ cup oil
* 1.1 lb fresh tuna fish or 2 6-oz cans of tuna packed in oil
* 2 cups mayonnaise
* ½ red onion, diced
* 2 tomatoes, sliced
* 2 avocados, sliced
* 8 Spanish olives, sliced
* 2 hard boiled eggs, sliced
* red pepper, thinly sliced, optional
* parsley




Recipe

Boil potatoes with salt.

Peel and mash.

Combine potatoes with salt, white ground pepper, key lime juice, aji and oil. This will become the outer crust of the loaf.

Mix tuna with mayonnaise and diced onion. This will become the center filling of the loaf.

To form a cylinder-shaped loaf, get a piece of plastic wrap that is large enough to extend a 4-6 inches beyond the edges of a shallow 9x13 dish. Center the plastic in the dish.

Spread the potatoes on the plastic so that bottom of the dish is covered.

Spread the filling over the potatoes.

Lift the plastic to shape the long sides as you begin to form a cylinder-shaped loaf.

Then cover the exposed filling at the top with more potatoes as sort of a top crust.

Cover the top crust with another piece of plastic wrap and press down slightly to compact the potatoes.

Chill in the refrigerator.

Remove the plastic wrap from the top, invert loaf onto a serving plate and remove the rest of the plastic wrap.

Decorate the top of the loaf with tomatoes, avocados, olives, hard boiled eggs, red pepper (if using) and parsley.