CONTRIBUTED BY Monica de Rubio, Spouse to Ambassador                              

The history of causa is hotly debated. Some believe it goes back as far as the Inca. Others claim it was a product of the Spanish colonial era in Peru. Possibly the most interesting explanation is that it was made for Peruvian soldiers during the war of the Pacific against Chile in the 1880s as a way the women of the time sought to support the cause ( hence the name).

2 lbs potatoes( peeled)
1/4 cup olive oil
1/4 cup lime juice
2 tbsp ají amarillo paste
1 ripe avocado, sliced

  1. Boil the potatoes then drain. Pass the boiled potatoes through a ricer or masher and let cool to room temperature. Add potatoes to a large mixing bow with olive oil, lime juice, ají amarillo paste. Stir to combine, then season with salt and paper.
  2. Tightly line a casserole dish with plastic wrap.
  3. Fill the bottom 1/3 of a casserole dish with half of the mashed potato mixture. Smooth over.
  4. Place a thin layer of sliced avocado on top of the bottom layer of the mashed potato mixture.
  5. Add the tuna on top of the avocado, filling the casserole dish to about 2/3 full.
  6. Fill the casserole to the top with a second layer of the mashed potato mixture. Smooth over. Place plastic wrap over the top of the dish and refrigerate for at least 30 minutes.
  7. Flip casserole dish upside down on to plate to un mold causa. Remove plastic wrap.
  8. Serve cold and enjoy!!