|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Causa puno – purple potato, tuna and rocoto pepper causa

by
Martin Morales
Purple Potato, Tuna & Rocoto Pepper Causa

PT1H

Share recipe

hide story show story

Causas are cold mashed-potato salads, topped usually with avocado and other ingredients. We love making them, and this one has been a real favourite as a result of its balance of textures, colours and flavours. You can use cooked octopus or any other fresh fish instead of tuna, if you prefer.

Ingredients

print recipe
shopping List
print recipe
shopping List

Equipment

  • Food processor or blender

Method

print method
1
First, cook the potatoes. Leave them in their skins, put them in a large saucepan and cover them with water. Place over a high heat, bring to the boil, then cook the potatoes until just tender (about 15–20 minutes)
2
Whilst the potatoes are cooking, make the chilli paste. Heat the oil in a small frying pan over a low–medium heat. Fry the onion for 7–8 minutes until soft, but not browned, then add the garlic and chilli and fry for 2–3 minutes more to soften
3
Season with salt to taste, then allow to cool completely. When cool, blitz to a smooth paste, then set aside until needed. (You can store in an airtight container in the fridge for up to a week)
4
Once the potatoes are tender, remove the pan from the heat and drain. When they are cool enough to handle, peel them and mash the flesh. Add 3 tbsp of the chilli paste to the mash, along with the lime juice and olive oil and season well with salt and pepper. Allow to cool
5
Next make the tiger's milk. Place the ginger, garlic, coriander and lime juice in a bowl and allow to infuse for 5 minutes
6
Strain the juice, then add the rocoto pepper (or chilli) and the salt. Transfer the mixture to a food processor and blitz until smooth. Taste and adjust the salt and lime juice as necessary
7
To make the tuna tartare, whisk together 50ml of the rocoto tiger’s milk and the mayonnaise, then season with salt and pepper. Add the tuna and stir to combine, then cover and leave the tartare to chill in the fridge until you are ready to serve
8
To make the avocado purée, halve the avocado, remove the stone and peel the halves. Place the avocado flesh with the squeeze of lime juice and a pinch of salt in a food processor or blender and blitz until smooth
9
To assemble the dish, divide the potato mixture into 4 equal portions and shape each into a round patty, like a burger. Place one patty on each of 4 plates. Spoon a quarter of the avocado purée on top of each patty, then top with equal portions of the tuna tartare and drizzle with a little more rocoto tiger’s milk, if you wish. Decorate with the shiso leaves and serve immediately
Share recipe
Martin Morales Profile Picture
Martin Morales

Martin Morales is the chef, restaurateur and founder of the Michelin-Guide listed Peruvian restaurants Ceviche Soho, Andina, Ceviche Old St and the AA Rosette awarded Casita Andina in Soho.

You may also like

Yes we can: the canned fish renaissance
by Great British Chefs
Tuna
Recipe Collection
pruple aloo
by Atul Kochhar
Fish and seafood
Recipe Collection
Maldivian tuna curry
by Selina Periampillai
Fish recipes
Recipe Collection
Wild salmon miang
by Kiln, Soho
Furikake tuna pokē bowls
by Kate Doran
Peruvian
Recipe Collection
Stone bass tartare with lemon, shrimp mayo and seaweed crackers
by Pascal Aussignac

NAVIGATE

Home > Recipes > Potato

© Great British Chefs 2021