Preparation

Causa limeña is a beloved Peruvian dish featuring layers of spicy yellow potato and various fillings. By transforming the creamy potato base into crispy shells through air frying, we've created an entirely new textural experience while honoring the dish's vibrant flavors.

Preparation

1. Boil potatoes in salted water until completely tender, about 20 minutes. Drain and let steam dry for 5 minutes.
2. Mash potatoes until very smooth, then mix in ají amarillo paste, lime juice, 2 tablespoons oil, and salt. The mixture should be thick but pliable.
3. Let potato mixture cool to room temperature, then refrigerate for 30 minutes to firm up.
4. Meanwhile, combine tuna, mayonnaise, red onion, and cilantro in a bowl. Season with salt and set aside.
5. Form potato mixture into small patties about 6cm in diameter and 1cm thick. Use your thumb to create a shallow well in the center of each patty.
6. Preheat air fryer to 200°C (400°F).
7. Brush patties with remaining oil and arrange in air fryer basket without touching.
8. Air fry for 15-18 minutes until golden and crispy on the outside, flipping once halfway through.
9. Remove from air fryer and immediately fill the wells with tuna mixture.
10. Garnish with sliced black olives and serve warm.