Get ready to tantalize your taste buds with a mouthwatering Peruvian classic that will transport you straight to the vibrant streets of Lima! Causa de Yuca con Atun is not just a recipe; it's a culinary adventure that combines creamy yuca, zesty tuna, and a kick of yellow chili that will make your palate dance with joy. Whether you're a foodie looking to explore new cuisines or simply craving something extraordinary, this dish promises to be your next obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- Yuca - 1 lb, peeled and boiled
- Tuna - 1 can, drained
- Mayonnaise - 1/2 cup
- Yellow chili paste - 1 tbsp
- Lime juice - 2 tbsp
- Avocado - 1, sliced
- Salt and pepper - to taste
Instructions
- Begin by preparing the yuca. Peel the yuca and cut it into chunks. In a large pot, bring water to a boil and add a pinch of salt. Once boiling, add the yuca chunks and cook for about 20-25 minutes, or until they are fork-tender. Drain the yuca and let it cool slightly.
- While the yuca is cooking, prepare the tuna filling. In a mixing bowl, combine the drained tuna, mayonnaise, yellow chili paste, lime juice, and a pinch of salt and pepper. Mix well until all ingredients are fully incorporated. Adjust seasoning to taste, adding more lime juice or salt if necessary.
- Once the yuca is cool enough to handle, place it in a food processor or mash it by hand until it reaches a smooth, creamy consistency. If using a food processor, you may need to add a little water to help achieve the desired texture. Season the yuca with salt and pepper to taste.
- To assemble the dish, take half of the yuca mixture and spread it evenly on the bottom of a serving platter or individual serving plates, forming a base layer.
- Next, spread the tuna mixture evenly over the yuca base. Make sure to cover it completely for an even distribution of flavors.
- Finally, take the remaining yuca mixture and spread it over the tuna layer, smoothing it out with a spatula to create a top layer. You can use a fork to create decorative patterns on the top if desired.
- Garnish the dish with sliced avocado on top and additional lime wedges on the side for serving. Optionally, you can sprinkle some extra yellow chili paste for added spice.
- Chill the assembled Causa de Yuca con Atun in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the dish to firm up.
- Once chilled, cut into slices or serve in individual portions. Enjoy your delicious Peruvian Causa de Yuca con Atun!
Tips
- Yuca Texture is Key: When boiling yuca, ensure it's fork-tender but not mushy. The perfect consistency is crucial for a creamy, smooth base.
- Chill for Maximum Flavor: Letting the dish rest in the refrigerator for at least 30 minutes allows the flavors to meld and creates a firmer, more cohesive texture.
- Yellow Chili Paste Hack: Adjust the amount of yellow chili paste to control the heat level. Start with less and add more to suit your spice tolerance.
- Avocado Freshness: Slice the avocado just before serving to prevent browning and maintain its vibrant green color and creamy texture.
- Presentation Matters: Use a fork to create decorative patterns on the top layer for an Instagram-worthy dish that looks as good as it tastes.
- Serving Suggestion: Serve with extra lime wedges on the side to allow guests to adjust the citrusy brightness to their liking.Pro tip: This dish is perfect for meal prep and actually tastes even better the next day as the flavors continue to develop!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 18g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 25mg
