um...I meant potato - :-)

Idaho Potato & Tuna Stove-Top Casserole
Makes 6 servings

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Image © Idaho Potato Commission
Idaho Potato & Tuna Stove-Top Casserole

Ingredients
2-1/2 pounds Idaho Potatoes, scrubbed and cut into bite-sized cubes (about 7 cups)
1 (10-ounce) package frozen peas and carrots
1 (12-ounce) can tuna packed in water, drained
1 (10-3/4-ounce) can condensed Cheddar cheese soup, undiluted
1/4 teaspoon garlic powder
1/4 teaspoon black pepper



1. Bring 1-1/2 quarts of water to a boil in medium saucepan. Add potatoes. Return to a boil and cook 5 minutes.
2. Add frozen vegetables. Return to a boil and cook 2 minutes (or to desired tenderness). Drain.
3. Stir tuna, soup and seasonings into same saucepan. Add hot potato mixture. Stir and serve. (Note: If necessary, reheat over very low heat. Add water if needed.)

Serving Suggestion Serve with green salad and vinaigrette dressing.

Tuna Causa

Potato base:

3 large potatoes
1/3 cup olive oil
ají amarillo powder
salt and white pepper

Boil, peel, and mash the potatoes. Add the olive oil a bit at a time, to taste and until it has a nice smooth consistency. Season with salt, pepper, and the ají amarillo to taste - you could also use chopped or pureed fresh peppers - this is a mild yellow pepper (spicier than a bell pepper, but mild). Form it into the base of your presentation on a platter and chill in the refrigerator for ½-1 hour just to firm it up a bit. This dish is generally served cold or room temperature, though IÂve seen hot causas on a few menus.

Tuna layer:

3 cans of tuna (I like to use the water packed)
1 small red onion, chopped
mayonnaise
salt and white pepper

This is pretty much just a simple tuna salad. Mash the tuna, add the onions, and enough mayonnaise just to make it moist and hold together. Season to taste.

Assembly:

Potato base
Tuna salad
1 tomato, seeded and diced
1 avocado, peeled and sliced
1 rocoto or other medium hot pepper
2 hard boiled eggs, sliced
chopped black olives
chopped parsley
juice of 1 lemon

You should have a nice, firm mashed potato base to build on. Layer the tuna salad on top of it. Top with chopped tomato and parsley. Lay a layer of avocado slices on top of that, sprinkle or brush with the lemon juice so they maintain their color. Then the hard boiled egg slices (you can hard boil your eggs along with your potatoes above, just donÂt leave them in the water the entire time) and the pepper rings. Scatter the chopped olives over the top of it. Set it on the table, ooh and ahh a little, dig in.

Thank you both. - Great recipes! I'm getting closer to the recipe I remember. After reading these, I think her recipe may have been mashed potato with a tuna salad type layer then sliced egg - ? It was a Tuesday night type meal and I know it was very simple.