This is a very popular Peruvian dish. My mom taught me how to make it as a little kid. I would make it so often, even when no one else felt like it in the house. I would just make a small portion for myself whenever I craved it.
It is usually served with 2 layers of potato dough with filling in the middle. You can make the filling with many different ingredients. At home it is usually served filled with chicken or tuna salad. In restaurants, you usually find options with tuna, shrimp, crab or octopus.
In Peru, there are a lot Japanese immigrants which led to Nikkei cuisine (Peruvian-Japanese fusion). This dish is an example of that.
For this recipe you need Aji Amarillo paste, which is a Peruvian chili paste, and you can find it at most Latin American stores or online. In Amsterdam, they sometimes have it at Tijns’s Toko. There is also a Peruvian store in Paris called EL INTI – La Boutique péruvienne which always has it and they deliver within the European Union.
For the causa:
1 kilo of russet potatoes
5 tablespoons of Aji Amarillo paste
Juice of 2 limes
½ teaspoon of salt
2 ½ tablespoons of vegetable oil
For the spicy tuna:
300gr of raw tuna
3 tablespoons of mayonnaise
½ teaspoon of wasabi paste, or more to taste
1 teaspoon of togarashi, or more to taste
For the toppings:
1 avocado, diced
1 spring onion, thinly sliced lengthwise
1 tablespoon black sesame seeds
First, boil the potatoes until they are very tender. Then peel and mash them while they are still hot. Make sure there aren’t any lumps. You want it as smooth as possible.
Add the aji amarillo paste, lime juice, salt and vegetable oil. Mix it with your hands. Because of the chili paste, I wear gloves. Mix well until you have an even dough. It won’t be sticky any more. Cover with plastic wrap and refrigerate for at least 1 hour.
Cut the tuna into small cubes.
In a small bowl, mix the mayo with the wasabi and togarashi. Add salt and pepper to taste. Add the tuna and mix.
To plate up, take about 1 ½ tablespoons of the potato dough and form it into a small ball with your hands. Repeat for all of the dough. Plate them and lightly press with your thumb on the middle of each ball to create a base for the tuna. Place a few pieces of avocado and then add a bit of the spicy tuna. Finally top with some black sesame seeds and sliced spring onion.
If you want to save time, you can also plate it the more homey way. Just place a layer of the dough on a baking dish, then add one layer of the filling and then cover with a layer of the potato dough. Keep it in the fridge covered with plastic wrap until ready to eat.