Causa De Atún Tuna Fish Potato Loaf Recipe 45

TUNA LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan.
• Mix tuna, cream of chicken soup, milk, cracker crumbs, bread crumbs, onion, egg, and black pepper until thoroughly combined and spoon the mixture into the prepared bread pan. Smooth top.
• Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 25 to 30 minutes.

CANNED TUNA LOAF

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a glass loaf pan with cooking spray.
• Beat eggs, mayonnaise, horseradish, parsley, paprika, cayenne pepper, and black pepper together in a large bowl until smooth. Add tuna in water, bread crumbs, and onion; mix until evenly moistened. Pack tuna mixture into prepared loaf pan.
• Bake in preheated oven until hot and fully cooked in the center, about 30 minutes.

CAUSA DE ATúN

Steps:

• Place the unpeeled potatoes in a large pot of cold water, adding 2 tablespoons of salt. Bring it to a boil and boil the potatoes until they're cooked and soft. Strain and set aside to cool.
• When the potatoes have cooled sufficiently, remove the skin. Pass them through a potato ricer three times until the dough achieves a smooth and soft consistency. Add the olive oil, ají amarillo peppers, salt and pepper to taste and the sprigs of parsley. Knead the potato dough until you get a pliable and form texture
• To serve, use a greased 3-inch diameter mini-springform pan to help you put each individual causa together. Spread the potato dough on the base, about 1 inch high. Then place a layer of avocado slices, followed by a layer of the tuna filling, and finish your causa with another 1 inch layer of potato dough. Remove the springform and repeat 3 more times.
• Decorate each serving with chopped egg and ají limo chili pepper, and enjoy!

CAUSA DE ATúN - TUNA FISH POTATO LOAF RECIPE - (4/5)

Steps:

• Boil the potatoes with the skin on in salted water until tender. Peel them and mash them while still hot. Let the mash cool down. In the meantime, chop the onion and place it in a bowl with water. Boil the eggs and slice them. Mix the mash with the juice of 3 limes, the chilli and salt. Taste and adjust seasoning. Drain the onion, drain the tuna, and mix both with the juice of 2 limes. Lightly oil a baking dish or baking tray with a mousse ring on top. Using a spoon or spatula, spread half of the mash and even it out. Spread a thin layer of mayonnaise on top of the mash. Slice the avocadoes and arrange them on top. Spread the tuna mix on top. Spread the rest of the mash and even it out. Spread another thin layer of mayonnaise and arrange the boiled egg slices. If using olives, scatter them around the egg slices. If using herbs, sprinkle them on top.

CAUSA RELLENA DE ATUN (CAUSA STUFFED WITH TUNA)

Steps:

• Causa:.
• Squeeze the lemons and marinate the onion in the lemon juice with salt, pepper and chili powder.
• Boil the potatoes with their skins on. Peel once cooked and mash them with a fork.
• Add the lemon juice and onion.
• Add the oil gradually in order to keep the mixture smooth.
• To serve causa without stuffing put the mixture into a mold and chill for 1 ½ hours.
• To serve, unmold and garnish with olives, quartered hard boiled eggs and cubes of cheese.
• Divide the causa mixture into three parts. Cover the bottom of a mold with one part.
• Mix the tuna with mayonnaise and onion.
• Then add a layer of half the tuna mixture. Add a layer of causa followed by a layer of the remaining tuna.
• Add the sliced avocado.
• Cover with the third layer of causa and garnish with hard boiled eggs, cheese cubes and olives.
• Refrigerate for at least 1½ hours.

PERUVIAN TUNA FISH POTATO LOAF SO CALLED "CAUSA"

Steps:

• Boil potatoes with salt. Peel and mash. Combine with salt, white ground pepper, key lime juice, aji and oil.
• Mix tuna fish with mayonnaise and diced onion.
• Spread potato mixture on a thin rectangular sheet of plastic. Spread the filling: top with tomatoes, sliced avocado and roll using the plastic to help form a round loaf.
• Refrigerate for one hour, remove plastic and place on a serving dish. Garnish with parsley, chopped olives and hard boiled eggs, sliced avocado (with drops of key lime juice to prevent discoloring) and if desired, mayonnaise and red pepper slices.
• Note: If canned tuna fish is used, season with key lime juice and chopped onion.
• If fresh tuna fish is used, bake first with salt and ground white pepper.
• you can try those different fillings for this dish:.
• Avocado, mayonnaise, diced tomato and boiled diced eggs.
• Avocado, mayonnaise, beets and boiled diced eggs.
• Shrimps, mayonnaise, ketchup, drops of lime juice and ground yelow chili.
• Crabmeat and mayonnaise.
• Octopus in olive sauce.
• Olives and mayonnaise.