Tuna Stuffed Potato Casserole (causa Rellena De Atún)
This Tuna Stuffed Potato Casserole, also known as Causa Rellena de Atún, is a delicious and comforting dish that combines Peruvian and Chinese flavors. It's a perfect option for a hearty family meal or a potluck gathering.
Ingredients
- 4 large potatoes, boiled and mashed
- 2 cans of tuna, drained
- 1/2 cup mayonnaise
- 1/4 cup lime juice
- 1 teaspoon yellow chili paste
- 1 avocado, sliced
- 1/2 cup black olives, sliced
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- In a bowl, mix the mashed potatoes with lime juice, salt, and pepper. This will be the bottom layer of the casserole.
- In another bowl, combine the drained tuna, mayonnaise, yellow chili paste, and chopped cilantro. This will be the middle layer of the casserole.
- Assemble the casserole by layering half of the potato mixture, then the tuna mixture, and finally the remaining potato mixture on top.
- Garnish the top with sliced avocado and black olives.
- Refrigerate the casserole for at least 1 hour before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
9x13 inch casserole dish Mixing bowls Knife Cutting board
Tools
Oven Refrigerator
Serving suggestions
Serve the Tuna Stuffed Potato Casserole with a side of crispy lettuce and aji amarillo sauce for a complete meal.
Tips & tricks
For a twist, you can add a layer of sliced hard-boiled eggs in the middle of the casserole for extra protein and flavor.
Cost
$15