Historical Review: When I was studying to be a professional kitchen, my mentor and Chef Culinary Studies Center (CEGA) was Victor Moreno. Last Christmas, I was able to remember my student days when my son’s girlfriend Jefferson, Mary, invited us to dinner to celebrate the birthday of her mother, Mrs. Rosa Cancino. They are Peruvian, so that day we tasted the traditional Chicken Stuffed Cause, a typical dish in Peru. This week I offer the same recipe, but this time filled with tuna. The cause is one of the traditional dishes of the cuisine that comes from the Quechua Kausaya a , it tastes nice and one of the most successful in the world, there are different ways to prepare it, being the main ingredient the yellow potato.

a Ingredients: For the Cause: 3 pounds yellow potatoes y 3 1 / 2 pounds yellow potatoes 1 onion, chopped 1 tablespoon chopped red pepper Juice of 4 lemons 2 tablespoons oil Salt and pepper to taste For the Filling: 1 can of tuna 1 pound 1 cup mayonnaise 1 small onion, chopped 3 boiled eggs sliced black olives u 10 pound cheese diced 1 avocado, cut into slabs Chopped parsley for garnish a Procedure: In a bowl, put the lemon juice, minced onion, pepper, salt and pepper, let marinate. Then peel the potatoes, cut into pieces, wash and put the fire in a pot with water and salt. It brings to a boil and cook for about 15-20 minutes or until potatoes soften and can be pierced with a fork. Drain well, mash into puree. Enter pre-marinated onion with all the dressing and toss until all ingredients are incorporated. Add the oil little by little while stir until ingredients are well linked.

Then, mix in a bowl crumbled tuna, finely chopped onion, mayonnaise, set aside. Finally put in a dish or a drum, one third of the mash. Spread throughout the container mode make a layer. Add half the tuna mixture, extending the middle third of the mash to form the second layer and then put the remaining tuna, then the slices of avocado and top with remaining puree. Garnish with eggs and olives, and at the heart of cheese cubes, and finally parsley and bring to the refrigerator for an hour and a half. Tips: You can substitute the tuna previously boiled and shredded chicken or crab. Prepare the dish in a deep tray or individually.