The Peruvian Causa is one of the most popular dishes all along Peru's coast. Besides being delicious, the traditional causa is fairly economic and easy to prepare, making it accessible to the rich and the poor, great chefs and terrible cooks. Moreover, it's a versatile dish that allows for many variations, both in the purée and in the fillings. That's why we want to provide you with the classic recipe, a potatoes and ají amarillo mash filled with tuna and avocado. Ingredients: • 1kg potatoes (yellow, if available) • 4 tbsp ají amarillo paste • ½ cup vegetable oil (olive oil not recommended) • Juice 1 key lime • 1 can of tuna-fish packed in oil • ½ onion, finely chopped • 1 cup mayonnaise • 1 avocado • Salt Preparation: First of all, boil the potatoes in salted water. Peel and mash while still hot (enough to handle). Let cool and mix thoroughly with the ají amarillo paste, vegetable oil, and lime juice. Salt to taste. Mix the tuna with the chopped onions and mayonnaise....
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