Causa Puno

Causa Puno

By
From
Andina
Serves
4
Photographer
David Loftus

Purple Potato, Tuna & Rocoto Pepper Causa. Causas are cold mashed-potato salads, topped usually with avocado and other ingredients. We love making them, and this one has been a real favourite as a result of its balance of textures, colours and flavours. You can use cooked octopus or any other fresh fish instead of tuna, if you prefer

Ingredients

Quantity Ingredient
200g purple potatoes or regular floury potatoes
3 tablespoons Picante de Huevos, amarillo chilli paste
1 tablespoon lime juice
2 tablespoons olive oil
a few purple shiso leaves or small basil leaves, to decorate
salt
freshly ground black pepper

For the tuna tartare

Quantity Ingredient
50ml Yana Ceviche, rocoto tiger’s milk, plus extra (optional) for drizzling
1 tablespoon mayonnaise
150g tuna fillet, chilled and finely chopped

For the avocado purée

Quantity Ingredient
1 large ripe avocado
a squeeze lime juice

Method

  1. First, cook the potatoes. Leave them in their skins, put them in a large saucepan and cover them with water. Put the pan over a high heat and bring to the boil, then cook the potatoes until just tender (about 15–20 minutes). Remove the pan from the heat and drain. When they are cool enough to handle, peel them and mash the flesh. Add the chilli paste to the mash, along with the lime juice and olive oil and season well with salt and pepper. Allow to cool.
  2. To make the tuna tartare, whisk together the rocoto tiger’s milk and the mayonnaise, then season with salt and pepper. Add the tuna and stir to combine, then cover and leave the tartare to chill in the fridge until you are ready to serve.
  3. To make the avocado purée, halve the avocado, remove the stone and peel the halves. Put the avocado flesh with the squeeze of lime juice and a pinch of salt in a food processor or blender and blitz until smooth.
  4. To assemble the dish, divide the potato mixture into 4 equal portions and shape each into a round patty, like a burger. Place one patty on each of 4 plates. Spoon a quarter of the avocado purée on top of each patty, then top with equal portions of the tuna tartare and drizzle with a little more rocoto tiger’s milk, if you wish. Decorate with the shiso leaves and serve immediately.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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