⚽ World Cup 2018 Game 22 – France vs. Peru

The refreshing Niçoise salad is artfully transformed into a Peruvian causa, hence the name Niçoise Causa. Mashed citrus potatoes becomes the foundation for layers of tuna, summery green beans, tomatoes, niçoise olives, and hard-boiled eggs. It might look at home in Machu Picchu but the taste is all Mediterranean.

Print Recipe
Niçoise Causa
Servings
Ingredients
tuna layer
vinaigrette
other vegetables
Servings
Ingredients
tuna layer
vinaigrette
other vegetables
Instructions
  1. Peel and quarter the potatoes and boil in salted water for 12 minutes. Then add the green beans and cook for 3 minutes. Make an ice water bath and using a slotted spoon, transfer the green beans to the ice bath to stop the cooking process. Drain and set aside.
  2. The potatoes should be fork tender. Drain and mash the potatoes. In a small bowl, combine olive oil + lime juice + aji amarillo + salt and pepper to taste. Mix the sauce into the potatoes until they are fluffy and set aside.
  3. Combine all the ingredients in the tuna layer and set aside.
  4. Make the vinaigrette and set aside.
  5. Cut the cooled green beans into 1/2 inch pieces. Mix the green beans + chopped tomato + add half of the vinaigrette mixture in a bowl.
  6. In a 8x8 pan lined with plastic wrap, add the mashed potatoes until it covers the bottom in an even layer. Add the tuna, then the green beans, then the olives. Arrange the sliced eggs on top. Cover and refrigerate for at least 2 hours.
  7. To serve, cut into 9 equal squares, or use a 2" round cookie cutter.
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