PERUVIAN CAUSA RECIPE | ALLRECIPES
This spicy potato-layered dish with meat is a everyone-is-going-to-love-it dish! Even if people don't like certain ingredients, the combination is sensational! With this dish you can make the layers as thin or as thick as you like. You can substitute the tuna with chicken or other seafood.
Provided by Amber Berrocal
Categories Peruvian Recipes
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.
- Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
- Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over the potatoes, spread the tuna mixture over the mayonnaise, and place the avocado slices in a single layer on top of the tuna mixture. Spread the remaining 1/2 of potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over the top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
- Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.
Nutrition Facts : Calories 533.2 calories, CarbohydrateContent 43.1 g, CholesterolContent 94.2 mg, FatContent 34.4 g, FiberContent 8.3 g, ProteinContent 15.9 g, SaturatedFatContent 5.6 g, SodiumContent 133.9 mg, SugarContent 2.8 g
LITTLE GREEN DRESS SAUCE | KAREN'S KITCHEN STORIES
This Little Green Dress Sauce, made with so many lovely green ingredients, will make any dish more delicious.
Provided by Karen's Kitchen Stories
Total Time 1 hours
Prep Time 30 minutes
Number Of Ingredients 12
Steps:
- Add the shallots and garlic to the bowl of a mini food processor and process until minced. Transfer them to a small bowl and add the red wine vinegar. Let the mixture sit for at least 20 minutes while you prepare the rest of the sauce.
- Add the olives capers, and anchovies to the mini food processor and pulse until minced. Transfer the mixture to a medium bowl.
- Add the leaves and small stems of the parsley and mint to the mini food processor and pulse until minced. Add the mixture to the bowl with the olives and capers.
- Add the shallot and garlic mixture, olive oil, lemon zest and juice, hot sauce, and salt to the medium bowl and stir everything together. Let sit for 30 minutes before using.
Nutrition Facts : Calories 48.40, FatContent 4.55, SaturatedFatContent 0.65, CarbohydrateContent 1.23, FiberContent 0.33, SugarContent 0.28, ProteinContent 0.96, SodiumContent 53.72, CholesterolContent 2.57
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