Peruvian Causa Cups (Potato with Tuna and Avocado Filling)
Why this recipe works
- Bright potato base: Lime juice cuts through the richness of the potato and mayonnaise, keeping the cups fresh rather than heavy.
- Creamy filling: Tuna, mayonnaise and firm avocado create a soft, savoury centre that contrasts with the smooth seasoned potato.
- Easy to serve: Shaping the causa in a muffin tin gives tidy individual portions that work well as chilled appetisers or buffet food.
Get the most out of this recipe
Authenticity notes
- Peruvian style: Causa is a Peruvian chilled potato preparation typically seasoned with lime and aji amarillo, then layered or filled.
- Flexible fillings: Tuna is a common filling, while chicken, seafood or other creamy mixtures are also often used in variations.
- Individual format: The muffin-tin cups are a practical serving adaptation of the traditional layered presentation.
Ingredient notes
- Aji amarillo: Aji amarillo paste gives the potato its yellow colour, gentle heat and distinctive fruity chilli flavour.
- Choose starchy potatoes: Russet potatoes mash smoothly and help the cups set firmly enough to unmould.
- Use firm avocado: A ripe but firm avocado holds its shape when diced and folded through the tuna filling.
Adjust the heat
- For less heat: Use a smaller amount of aji amarillo paste and let the lime lead the flavour.
- For more warmth: Add extra aji amarillo gradually, tasting the potato mixture before shaping.
- Keep it balanced: If the chilli becomes too dominant, brighten the mixture with a little more lime rather than adding more mayonnaise.
Make-ahead tips
- Prep in stages: The seasoned potato and tuna mixture can be kept covered separately, then assembled closer to serving.
- Add avocado last: Fold in the avocado shortly before filling the cups so it stays fresh and keeps its texture.
- Best on the day: Serve the assembled cups the same day, as avocado can darken and soften during storage.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, and bring to the boil. Cook for 12 to 15 minutes until very tender when pierced with a knife.
- Drain the potatoes well, then return them to the hot pot for 1 minute to steam-dry. Mash until smooth, then stir in the juice of 1 lime and the aji amarillo paste. Taste and add more lime juice from the second lime if you want it brighter.
- Finely dice the red onion and put it in a bowl. Drain the tuna, flake it in, then mix with the mayonnaise and a squeeze of lime juice. Set aside a spoonful of onion for topping, if you like.
- Halve the avocado, remove the stone, and cut the flesh into small dice. Gently fold most of the avocado into the tuna mixture, keeping a little back for the tops. Taste and add another squeeze of lime if needed.
- Press the warm potato mixture into the holes of a muffin tin to form little cups, making a well in the centre of each. Spoon in the tuna and avocado filling, then top with the reserved avocado and onion. Chill for 15 minutes so they firm up, then lift out and serve.
Recipe notes
Tips
- For the neatest cups, press the potato in firmly while it is still warm, then chill before unmoulding.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use tuna and mayonnaise from freshly opened packs and keep the cups well chilled until serving.
Substitutions
- Replace canned tuna with canned salmon for a richer, softer filling.
- Replace mayonnaise with avocado oil mayonnaise for a slightly lighter flavour.
- Replace lime with lemon for a different citrus note.
Storage
- Refrigerate up to 1 days
- Keep covered in the fridge and serve chilled. The avocado is best on the day, as it can darken and soften over time.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (30min active)
- Difficulty: Medium
- Cuisine: Latin American
-
Allergens:
Eggs Fish
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