Peruvian Causa Limeña – Gluten-Free Delight

Allergens

Fish (in the tuna)

Ingredients

• 3 large russet potatoes, peeled and boiled
• 1/4 cup mayonnaise (gluten
• free)
• 2 tbsp lime juice
• 1 tbsp freshly chopped parsley
• Salt and pepper to taste
• 1 can of tuna in water, drained and flaked
• 2 hard
• boiled eggs, sliced
• Black olives, pitted and halved (optional)

Instructions

1. In a large bowl, mash the boiled potatoes until smooth. Add mayonnaise, lime juice, parsley, salt, and pepper. Mix well to combine.
2. Divide the potato mixture into two equal parts. Stir the flaked tuna into one part of the mashed potatoes.
3. Spread the tuna potato mixture evenly onto a serving platter in a thin layer.
4. Gently spread the second part of the mashed potatoes over the tuna layer, sealing the edges.
5. Use a fork to create a decorative pattern on top of the potato layer.
6. Arrange the sliced hard boiled eggs and olives (if using) on top for garnish.
7. Chill in the refrigerator for at least 30 minutes before serving.

Chef’s Insight

The key to a great causa is the perfect balance of flavors and textures, so don't be afraid to adjust the ingredients to suit your taste.

Notes

Be sure to drain the tuna well before adding it to the mashed potatoes to prevent a watery mixture.