RECIPE CREATED BY CHEF MIGUEL AGUILAR
Knife Fight winner (TV cooking reality competition)
SURFISH BISTRO RESTAURANT NY
@surfish_bistro – www.surfishbistro.com
“La Causa Limeña” is a classic Peruvian dish made from cold mashed potato seasoned with lime juice & aji amarillo pepper. When tuna belly from @schwarzweissgroup is used, your “causa” will become a masterful meal instantly! Cooked to perfection and preserved with olive oil, the tuna belly adds that silkiness that Peruvians expect and enjoy with every bite! Add a little avocado mousse and caviar, and you will take it to another level of gourmet cuisine.
INGREDIENTS:
FOR THE POTATOES:
- 3 pounds of Yukon Golden potatoes
- 1 fresh lime for juice
- 1/2 jar of aji amarillo (yellow chili) paste
- 2 tablespoons of olive oil
- Salt to taste
FOR THE TUNA SALAD FILLING:
- 2 cans of tuna belly in oil (slightly drained)
- 2 tablespoons of mayo
- 1/4 onion (white or red) chopped
- 1/2 jalapeño chopped with seeds
- Salt to taste
FOR AVOCADO FILLING
- 4 ripened avocados, salted to taste, and blended in a blender until silky
FOR THE FINAL TOUCH:
- Add any caviar you like: Tobiko, Salmon roe, other
PREPARATION:
Watch the video! Enjoy!
