Causa rellena
This mashed potato stack might have relatively simple ingredients, but the flavors and comforting and tasty (and it looks great too!)
Servings: 2
Calories: 332kcal
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Ingredients
- 1 lb yellow potatoes
- 1 tablespoon lime juice
- ½ teaspoon aji amarillo chili paste
- ½ carrot
- 2 tablespoon peas (frozen and defrosted or canned, or lightly cooked fresh)
- ½ avocado
- 4 oz canned tuna
- 1 tablespoon mayonnaise
- 1 tablespoon onion finely diced (I like red onion but as you have)
Instructions
- Peel and dice or slice the potatoes. Boil them until just tender (around 10 minutes but it will depend on the size of the pieces etc so do check regularly with a knife).
- Drain the potatoes, add the lime juice and aji amarillo and mash together. Set aside to cool.
- Meanwhile, cut the carrot into a very small dice, around the same size as the peas. Boil both the carrot and peas for a couple minutes until just cooked. Drain and set aside.
- Slice the avocado into relatively thin slices. Flake the tuna and mix with the mayonnaise and onion.
- Take half of the onion and divide it between two chef rings on plates. Top each with half of the carrot and peas then the tuna mixture, and then lay the avocado slices on top to make an even layer.
- Divide the remaining potato between the two stacks and flatten down the top. Remove the chef rings carefully to give the two layered stacks and serve.
Notes
Typically this is served with some pitted black olives on top, and parsley and hard boiled egg slices on the side, as in the pictures.
If you don't have a chef ring, you can use a large scone/biscuit cutter or any other kind of ring mould eg make one with foil.
Nutrition
Calories: 332kcal | Carbohydrates: 38g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 223mg | Potassium: 1367mg | Fiber: 10g | Sugar: 2g | Vitamin A: 2768IU | Vitamin C: 40mg | Calcium: 89mg | Iron: 9mg