Everyday KitchenSearch all recipes

Brazilian/Peruvian · Lunch

Causa Limena

Non-vegEasy

Diet: Non-veg

Causa Limena is a Brazilian/Peruvian dish. Mash potatoes while hot, then cool before adding mayonnaise filling.

Prep
35 min
Cook
25 min
Rest, soak, marinate or chill
60 min
Total
120 min
Servings
6
Difficulty
Easy
Cuisine
Brazilian/Peruvian
Course
Lunch

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Causa Limena. The photograph shows individual portions with olives and extra garnish; this recipe sets causa in one dish.
The photograph shows individual portions with olives and extra garnish; this recipe sets causa in one dish. Representative photograph of Causa Limena. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Potato

Filling

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Potato · About 25 min

  1. Boil potatoes from 1000 g floury potatoes, 1500 ml water, 50 ml lime juice, 40 ml neutral oil, 30 g aji amarillo paste, ¾ tsp salt in its water 20–25 minutes until tender. Drain, peel and mash; cool, then mix with lime, oil, chili and salt.

    Check: Look for this result: tender.

Layer · About 12 min

  1. Mix tuna, mayonnaise and onion from 300 g canned tuna, drained, 100 g mayonnaise, 250 g avocado, sliced, 50 g red onion, minced. Press half the potato into a lined dish, add tuna and avocado, then remaining potato.

Chill · About 60 min

  1. Refrigerate 1 hour before cutting into portions.

Tips

  • Mash potatoes while hot, then cool before adding mayonnaise filling.
  • Judge Causa Limena by the texture and doneness signs in its steps. Your pan and heat affect how long Causa Limena takes to cook.

Substitutions

  • Use cooked shredded chicken instead of tuna.

Storage

  • Get perishable Causa Limena into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Causa Limena within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Causa Limena to 74°C / 165°F, stirring or turning it for even heating. When Causa Limena is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Causa Limena one day ahead. For Causa Limena, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Causa Limena on the day of serving.

FAQ

What matters most when making Causa Limena?

Mash potatoes while hot, then cool before adding mayonnaise filling.

What can I substitute in Causa Limena?

Use cooked shredded chicken instead of tuna.

Can I prepare Causa Limena ahead?

Prepare the measured ingredients for Causa Limena one day ahead. For Causa Limena, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Causa Limena on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes