Tuna causa (Peruvian layered potato salad)

Name: Tuna causa (Peruvian layered potato salad)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 2 lb Yukon Gold potatoes, peeled and cut into chunks; 1¾ tsp salt, divided; 2 large eggs; 3 tbsp vegetable oil; 2 limes, juiced, divided; ¼ tsp ground turmeric; 1 pinch cayenne pepper; 2 cans canned tuna, drained; ⅓ cup mayonnaise; ¼ red onion, finely chopped; ¼ tsp black pepper; 1 avocado, thinly sliced; 1 can black olives, drained (optional)

Silky lime-seasoned mashed potato layered with creamy tuna salad and avocado, the pretty Peruvian lunch that is served cold and made ahead.

60 min total
30 min hands-on
Follow-a-recipe easy
Serves 4
About $2.61 a serving
550 calories
Good the next day
Gluten-free
Dairy-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 4 servings.

2 lb Yukon Gold potatoes, peeled and cut into chunks
2 large eggs
2 limes, juiced, divided
2 cans canned tuna, drained
⅓ cup mayonnaise
¼ red onion, finely chopped
1 avocado, thinly sliced
1 can black olives, drained (optional)

From your pantry

1¾ tsp salt, divided
3 tbsp vegetable oil
¼ tsp ground turmeric
1 pinch cayenne pepper
¼ tsp black pepper

Each serving has about 550 calories, 22 g protein, 47 g carbs and 32 g fat, and costs about $2.61 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No Yukon Gold potatoes? Russet potatoes or red potatoes work.
No limes? Lemons work.
No canned tuna? Canned salmon works.
No red onions? White onions or yellow onions work.
No avocados? Guacamole works.

Steps

Tap an underlined word for a quick explanation.

Put the potatoes in a pot, cover with cold water by an inch, add 1 teaspoon salt and on high. Gently lower in the eggs with a spoon.
High heat
Turn the heat to medium and simmer 12 minutes. Lift the eggs into cold water, then keep the potatoes 3 to 5 minutes more, until very soft.
Medium heatTimer: 16 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
the potatoes and mash them in the pot until completely smooth, then leave them to cool for 10 minutes.
Timer: 10 min
Dolly’s tip: Mash while they are hot. Cold potatoes turn gluey and lumpy.
Mash in the oil, the juice of 1 lime, the turmeric, cayenne and ½ teaspoon salt until it feels like soft play dough.
Dolly’s tip: Taste it. It should be tangy and well salted, because cold food tastes blander than warm.
In a bowl, mix the tuna, mayonnaise, onion, pepper, the rest of the lime juice and the rest of the salt.
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Press a quarter of the potato into the bottom of each of 4 containers or wide glasses. Top with the tuna, then the avocado slices.
Spread the rest of the potato over the top and smooth it with a wet spoon. Chill at least 30 minutes.
Timer: 30 min
and the eggs and lay them on top with a few olives.
Dolly’s tip: It keeps 2 days in the fridge with the lid on. The potato seals the avocado in, so it stays green.