Potato “Jelly Roll” with Tuna Salad Filling
Causa Limeña
Makes 12 servings
Prep Time: 1 hour
Cook Time: 35 minutes (for the potatoes)
For the Potato Puree:
-4 large Idaho (russet) potatoes (about 3 1/2 pounds), scrubbed but unpeeled
-3 ounces of aji amarillo paste or 1/3 cup improvised aji amarillo puree (see box that follows)
-Kosher or fine sea salt and freshly ground black pepper
For the Tuna Filling:
- Two 12-ounce cans solid white albacore in water, thoroughly drained
- 2/3 cup mayonnaise, homemade (page 000) or store-bought
- 1 stalk celery, cut into 1/4-inch dice (about 1/2 cup)
- 2 tablespoons chopped cilantro
- Half a jalapeño pepper, with or without seeds, finely chopped
- 0Zest and juice of 1 lime
To Assemble and Serve:
- Vegetable oil cooking spray
- 1/2 Hass avocado, peeled and cut lengthwise into 1/4 inch slices.
- Strips of roasted red pepper, homemade or bottled and/or black olives, to decorate the platter
- Creamy Avocado Sauce (recipe follows)
1. Put the potatoes in a pot large enough to hold them comfortably and pour in enough cold water to cover them well. Bring to a boil, adjust the heat so the water is simmering, and cook the potatoes until tender when poked with a paring knife, about 35 minutes.
2. Meanwhile, make the tuna filling: Stir the tuna, mayonnaise, celery, cilantro, jalapeño, and lime juice and zest together in a mixing bowl, breaking up the tuna as you mix, until all the ingredients are evenly distributed and the filling is fairly smooth.
3. As soon as they are cool enough to handle (but still quite warm), peel the potatoes and pass them through a ricer or food mill fitted with the fine disc. (Or mash them as fine as you can, then whisk until nearly smooth. Be advised-lumpy potatoes may make it difficult to roll up the jelly roll.) Stir in the aji amarillo paste and season with salt and pepper to taste.
4. Tear off a 30-inch length of 18-inch wide heavy-duty aluminum foil. Spray one side generously with the cooking spray and lay the foil on the work surface with one of the long ends closest to you. Turn the potato mixture out onto the center of the foil and use a rolling pin to roll out the potato mixture to a rectangle about 18 inches by 12 inches and about 1Ž4 inch thick. Don’t worry if the rectangle isn’t perfect. Spread the tuna salad evenly over the potato, leaving a 1-inch border along the short sides of the rectangle and 2-inch border along the long sides. Top the tuna salad with avocado slices, laying them parallel to one of the long ends and spacing them evenly over the tuna.
5. Set a platter large enough to hold the finished roll nearby. Grab hold of the edge of the foil closest to you. Lift it gently so the tuna-topped potato starts to roll up, nudging the potato gently to get it going if need be. Almost certainly, the roll will crack in a few places as it rolls. Don’t worry at all about the ‘interior’ cracks-they won’t show. Surface cracks that show can be easily fixed later. Lift the roll, still on the foil, onto the platter and gently give it one last roll to transfer it onto the platter. Don’t worry about ragged edges, just trim them off or ignore them. To patch up rough spots ortears, simply spread the potato layer over them with a rubber spatula dipped in warm water.
6. Cover with plastic wrap. Chill on the platter at least 2 hours or up to 1 day. Decorate the top of the roll with strips of red pepper and black olives if you like. Serve chilled, cut crosswise into 1-inch slices.
Variation: Individual Causa Timbales
These make a very nice first course for a sit-down dinner or main course for brunch, lunch, or dinner. Prepare the tuna filling as above, but dice the avocado called for above and stir it into the tuna filling. Prepare the potato mixture as above. Lightly oil eight 6-ounce custard cups or ramekins (for a first course) or six 8-ounce custard cups or ramekins (for a main course). Spread enough of the potato mixture over the bottom and sides of the prepared cups to make an even layer about 1/3 inch. Spoon the tuna filling into the lined cups, dividing it evenly. Cover the filling with the remaining potato mixture. Chill until firm, then invert the timbales onto serving plate. Spoon some of the avocado sauce around each timbale and decorate the plate with a little dressed green salad.
