Yucca Causa with Chipotle Tuna
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 lb. yucca
  • 2 garlic cloves
  • Salt
  • ⅓ cup aji amarillo paste
  • ¼ cup vegetable oil
  • Juice of 2 limes
  • 2 pouches Bumble Bee Albacore Tuna with Chipotle (2.5 oz each)
  • 2 tablespoons red onion, finely diced
  • 1 tablespoon chopped cilantro leaves
  • 2 tablespoons finely diced tomato
  • Salt and pepper
  • ⅓ cup mayonnaise
  • 1 avocado cut in slices
  • Mini tomatoes
  • Black olives
  • 2 hard boiled eggs, cut in fourths
  • Sauce:
  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon Hoisin sauce
  1. Wash the yucca, peel it, and cut it in chunks. Put it in a saucepan with the garlic cloves and water to cover. Bring to a boil. When the yucca is almost tender add salt to taste. Keep cooking until soft.
  2. Drain the yucca and pass through a ricer to make a puree.
  3. Add the aji amarillo paste, vegetable oil, and lime juice. Knead until the ingredients are well incorporated. Add salt to taste. Cover with a kitchen cloth while you make the tuna salad.
  4. In a bowl combine the tuna with the red onion, cilantro leaves, tomato, salt, pepper, and ⅓ cup mayonnaise. Mix well.
  5. To make the sauce, combine mayonnaise, ketchup, and Hoisin sauce.
  6. Have 6 pastry rings or ramekins ready, each one in a plate. Oil them on the inside and make a layer of yucca dough at the bottom. Add avocado slices and some mini tomatoes. Season with salt and pepper. Add more yucca dough. On top of this yucca terrine put a portion of tuna salad.
  7. Take out the pastry ring carefully and garnish the causa with the sauce, more mini tomatoes, olive halves, hard boiled egg slices, and cilantro leaves.
Recipe by PERU DELIGHTS at http://perudelights.com/causa-de-yuca-con-atun/