Causa puno – purple potato, tuna and rocoto pepper causa
Item 1 of 1
Martin Morales serves up his stunning purple potato causa recipe with a tuna tartare coated in vibrant, delicious rocoto tiger's milk (the acidic, fragrant liquid used to marinate most Peruvian ceviche). This recipe is taken from Andina: The Heart of Peruvian Food by Martin Morales, published by Quadrille. Photography by David Loftus.
First published in 2017
discover more:
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
Metric
Imperial
Purple potato causa
- 200g of purple potatoes, or regular floury potatoes
- 1 tbsp of lime juice
- 2 tbsp of olive oil
- shiso cress leaves, or small basil leaves to garnish
- salt
- freshly ground black pepper
Aji amarillo chilli paste
- 2 aji amarillo chillies, or 2 medium-heat red chillies and 1/2 a yellow pepper, deseeded and finely chopped
- 1 tbsp of olive oil
- 1/4 onion, finely chopped
- 2 garlic cloves, finely chopped
Tuna tartare
- 150g of tuna, chilled and finely chopped
- 1 tbsp of mayonnaise
Rocoto tiger's milk (makes around 100ml)
- 1 slice of fresh ginger, 3mm thick
- 1/2 garlic clove, bruised
- 2 sprigs of coriander
- 6 limes, juiced
- 1/4 rocoto pepper, or 1 medium-heat red chilli, deseeded and chopped
- 1/4 tsp salt
SAVE RECIPE
Equipment
- Food processor or blender
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
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2023
