Causa de Atún
Layered Peruvian tuna and potato terrine with silky avocado, finished with a zesty lime mayo and hard-boiled eggs. An elegant, make-ahead dinner that showcases fresh seafood.
- Total time
- 45 min
- Servings
- 4
- Calories
- 425
- Protein
- 32g
Ingredients
- 1.5 lb yellow potatoes, waxy
- 4 whole eggs
- 10 oz canned tuna in water, drained
- 2 whole ripe avocado
- 2 whole lime, divided
- ¾ cup mayonnaise
- 1 tbsp ají amarillo paste
- ½ medium red onion
- 3 tbsp fresh cilantro, chopped
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
Instructions
- 1
Boil potatoes in salted water until fork-tender, ~15 minutes. Drain, cool, then peel.
- 2
Boil eggs in the same water for 10 minutes, then transfer to ice water to cool.
- 3
Slice red onion thin. Toss with juice of 1 lime and a pinch of salt. Let sit 5 minutes.
- 4
Mix mayo, ají amarillo paste, and juice of 1 lime. Season with salt and black pepper.
- 5
Mash cooled potatoes with fork until chunky. Fold in tuna, pickled onion, and cilantro.
- 6
Halve avocados lengthwise, pit them, and scoop flesh into a bowl.
- 7
Mash avocado with a pinch of salt and squeeze of lime juice until smooth.
- 8
Press tuna mixture into a 9-inch loaf pan or ring mold. Layer avocado on top.
- 9
Invert onto a serving plate. Peel eggs, halve lengthwise, and arrange on and around.
- 10
Drizzle ají mayo over top and around the plate. Garnish with cilantro.
Tools you’ll need
- 2-quart pot
- colander
- ice bath or bowl of ice water
- fork
- 9-inch loaf pan or ring mold
- small whisk
- chef's knife
- cutting board
- serving plate
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