Causa Ovenada

Introduction

Causa Ovenada is a vibrant and flavorful dish originating from Peru. Known for its unique combination of potato and tuna, this dish has been a staple in Peruvian cuisine for centuries. Its roots can be traced back to the pre-Columbian era, where it was prepared by the indigenous people using native potatoes, a staple crop in the Andes region. Traditionally served cold, Causa is now enjoyed around the world as a delicious starter or side dish with various modern twists. In this recipe, we’ll explore how to make Causa Ovenada, a baked variation that adds a delightful warmth to the classic dish, making it perfect for any occasion.

Ingredients

• Potatoes - 2 lbs, ideally yellow or Yukon Gold
• Lemon juice - 4 tablespoons
• Aji amarillo paste - 2 tablespoons
• Olive oil - 2 tablespoons
• Canned tuna - 2 cans
• Mayonnaise - 1/2 cup
• Avocado - 1, sliced
• Hard-boiled eggs - 2, sliced
• Red onion - 1/2, finely chopped
• Cilantro - chopped, for garnish
• Salt - to taste
• Black pepper - to taste

Preparation

Step 1: Prepare the Potatoes

Begin by peeling and boiling the potatoes until soft. This should take approximately 20 minutes. Once cooked, pass them through a potato ricer or mash them until smooth. Add in the lemon juice, aji amarillo paste, and a dash of salt to taste. Mix well into a smooth dough-like consistency. This will form the base of our Causa Ovenada.

Step 2: Prepare the Filling

While the potatoes are cooling, drain the canned tuna and flake it with a fork into a bowl. Add the mayonnaise, red onion, black pepper, and additional salt to taste. Mix everything well to create a creamy filling. For added richness, consider incorporating slices of avocado.

Assembly

Step 3: Layer the Causa

In a greased baking dish, spread a layer of the potato mixture evenly over the bottom. Next, layer with the tuna mixture evenly. Top with another layer of the potato mixture, pressing gently to ensure there are no gaps.

Step 4: Bake the Causa

Preheat your oven to 350°F (175°C). Place the baking dish in the oven and allow it to bake for about 20 minutes, or until the top is slightly golden and firm. Keep an eye on the dish to avoid over-baking, maintaining the softness of the layers.

Serving

Once baked, allow your Causa Ovenada to cool for a few minutes before slicing. It can be served warm or at room temperature, garnished with sliced hard-boiled eggs on top and a sprinkle of cilantro. Pair with a refreshing salad or avocado slices for a full meal. For an additional creative twist, drizzle some extra aji amarillo paste or garnished with microgreens. This dish's tangy and slightly spicy flavors combined with creamy textures make it a delightful addition to any menu.

Enjoy!

Savor the rich history and delightful flavors of Peru right at your table. Enjoy your Causa Ovenada with family and friends as a testament to the culinary journey of this remarkable dish. For guidance on exact timing during preparation and serving, consider using a cooking timer to ensure perfect results. Bon appétit!