Causa Rellena

Causa Rellena

Chef Tommy Thothongkum



Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes 4 portions


  • 1.5 lbs Yukon gold potatoes

  • ¼ cup olive oil

  • ¼ cup fresh lime juice

  • 2 tbsp aji amarillo paste [can be replaced with a habanero chili]

  • salt and pepper to taste

  • 2 cans tuna, albacore packed in olive oil   

  • 2 tbsp light mayonnaise

  • 1 tsp fresh lime juice

  • 2 tbsp red onion, small diced

  • 1 tbsp parsley, chopped

  • 2 avocados, sliced


  1. Cover potatoes with cold water in a pot. Bring to a boil and then reduce to medium simmer. Take a fork to test the if the potatoes are done. The fork should pierce the potato with no resistance.

  2. Drain the potatoes and peel while warm. Put potatoes through a hand ricer or just mash with a fork.

  3. Add to the potatoes the olive oil, lime juice, chili paste, salt and pepper. Set to the side.

  4. Open canned tuna and place in bowl. Add mayo, lime juice, red onion and parsley.

  5. Take a shallow casserole dish and place half the potato mixture down, then lay sliced avocados, followed by the tuna mixture. Finish by topping with the last half of the potato mixture. To serve you can cut into squares or get fancy and use a circle ring mold.