Everyday Kitchen

Brazilian/Peruvian · Lunch

Causa Limena

Draft recipe — not kitchen-tested
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.

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Representative photograph of Causa Limena. The photograph shows individual portions with olives and extra garnish; this draft sets causa in one dish.
The photograph shows individual portions with olives and extra garnish; this draft sets causa in one dish. Representative photograph of Causa Limena. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use cooked shredded chicken instead of tuna.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Causa Limena one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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