This is a cuisine I enjoy every time I eat it, but have rarely made it at home! Causa is one of Peru’s popular recipes, and is a cold dish with layered potatoes and tuna. This recipe came recommended by a friend (thanks Danny!) – and I added a spin to the traditional Peruvian recipe for a more spicy version. The traditional version most commonly uses canned tuna, but I opted to use fresh tuna and make the fish layer more of a ceviche style with jalapeno peppers.

CAUSA INGREDIENTS (Yields 6 Servings)
POTATO LAYER-
2 medium sized potatoes
½ cup olive oil
1 cup ground yellow peppers (seeds removed)
¼ cup cilantro
¼ cup lime juice
Sea salt & fresh ground pepper
TUNA LAYER-
1 lb fresh, sushi grade tuna
1 hard boiled egg
½ avocado
¼ cup cilantro
1 jalapeno, seeds removed
2 tbsp red onion
¼ cup lime juice
2 tsp mayonnaise
AVOCADO CREMA-
1 avocado
1 garlic clove
¼ cup cilantro
1 jalapeno, seeds removed
4 tbsp sour cream or crème fraiche
SPECIAL EQUIPMENT-
4 x 6 inch round stainless-steel food mold

MAKE THE LAYERS
Potato Layer: Bring a pot of water to a boil with 2 tsp of salt, and drop in the 2 potatoes with the skin on. Continue to boil for 15-20 minutes until the potatoes are soft and you can easily stick a fork in. Remove the potatoes from the water and let cool. Remove the skin (I was able to peel with my fingers) and place the potatoes in a mixing bowl. While the potatoes are still cooling, finely mince the cilantro and peppers, and add into the bowl. Top with ½ cup olive oil, and ¼ cup lime juice. Use a potato masher or large spoon and fork to mash to roughly chopped mashed potato. Season with sea salt and fresh ground pepper.

Tuna Layer: Finely dice all ingredients and add together in a mixing bowl. Stir in the mayonnaise and lime juice, and place in the refrigerator until you are ready to assemble the causa.

Avocado Crema: In a blender, mix together garlic cloves, cilantro and jalapeno (seeds removed). Once these are well blended, add in the avocado and sour cream. Pulse a few times until the crema is a thick consistency. Season with sea salt and fresh ground pepper, and place in the refrigerator until ready to use.

ASSEMBLE THE CAUSA
Using the round food mold, spoon in a 2-inch-tall bottom layer of the mashed potato mixture. Use a fork to mash down the potatoes, and add in a thin layer of the avocado crema. Top the crema with a 2 inch layer of the tuna mixture. Fill the remaining 2 inches of the mold with potato mixture, and press down again with your fork to consolidate the mixture. Let the causa sit in the mold for a minute or two, before carefully pulling upward to remove.

Top the causa with a spoon-full of avocado crema, and top with a pepper/cilantro garnish.

Baked Yucca Fries with Cilantro Lime Sauce

INGREDIENTS
2 medium sized yuccas
¼ cup avocado oil
6 tbsp fresh cracked sea salt

Cilantro Lime Sauce
¼ cup mayonnaise
3 tbsp lime juice
½ cup cilantro
2 cloves garlic
1 tbsp dijon mustard

PREPARE THE YUCCA
Using a potato peeler, remove the outer layer of the yucca. Cut the yucca strips into “fry shapes” with a knife (approx. 1/2” x 5”). In the meantime, set the oven to 425, and bring a pot of water to a boil. When the fries are all cut, carefully drop into the boiling water, and continue to boil for 15 minutes.

COOK THE FRIES
After 15 minutes, remove the yucca from the boiling water, and place in a strainer. One they are mostly dry, place on a baking sheet and coat with avocado oil and freshly cracked salt. Place in the oven for 45 minutes for crispy fries, flipping half-way through.

MAKE THE SAUCE
In a blender, place the garlic and cilantro. Blend until completely minced. In a separate bowl, spoon in the mayonnaise, mustard and lime juice. Add the garlic and cilantro to the bowl and stir together. Place in the refrigerator until you are ready to serve.