Easter: cause of tuna and other recipes with potatoes perfect for these days

The days of Holy Week are used by believers to reflect on the last days of Christ. In the same way that customs related to celebrations such as processions or masses are maintained in the country during holidays, there are also some related to the gastronomic part such as eating fish instead of red meat and fasting during Good Friday.

As a result, many households are looking for alternatives that use other ingredients as a basis for preparing different dishes during the holidays. Due to the more than 4 thousand varieties of potatoes that exist in the country, this tuber is almost always one of those chosen during these days. Therefore, in the following note we leave you 3 perfect potato-based recipes for this weekend

CAUSE OF TUNA

INGREDIENTS: 1 kilo of yellow potato, 1/2 kilo of fresh tuna or 2 cans of tuna of 180 grams in oil, 1/4 cup of oil, 2 lemons, 1 tablespoonful of liquefied or ground fresh yellow pepper, 1/2 diced red onion, 2 diced tomatoes, 2 avocados, 2 cups of mayonnaise, 8 olives, 2 boiled eggs, salt and pepper taste, parsley and pepper strips for garnish.

PREPARATION: Cook the potatoes in salted water and then peel and press them so that they form a kind of puree. We knead the pressed potato and season with salt, white pepper, lemon, chili pepper and oil. Mix the tuna with the mayonnaise and the diced onion. We use a thin plastic like cling film as a base to stretch the already ready and seasoned potato. Once spread, we place the tuna, the chopped tomato and the cut avocado into slices and roll everything up as if it were a pionono. [Read the full recipe here]

PAPA RELLENA

INGREDIENTS: 180 grams of flour, 4 large pink ayacuchana potatoes, 2 units of large yellow potatoes, 1 onion cut into squares, 1 tomato into squares, 400 grams of ground beef, 1⁄2 yellow pepper in squares, without veins or seeds, 1 tablespoonful of ground garlic, 1 parboiled and chopped egg, 1 raw egg, 2 eggs smoothies, 1⁄4 cup hydrated black raisins, 8 chopped black olives, chopped parsley, salt, pepper, cumin and dried oregano and oil.

PREPARATION: We parboil the potatoes in salted water for 30 minutes. Then peel them and press them still warm. Let it cool down for a couple of minutes. Then add a raw egg, season to taste and knead with your hands until the dough is completely integrated. If the dough is very dry, you can add a teaspoon of oil and knead. Let stand for 50 - 60 minutes. Separate the dough into five portions, give it the shape of the stuffed potato with your two hands. In the middle part you have to sink it slightly and in that space we put a little filling, which is the meat already seasoned along with pieces of parboiled egg and olive. We seal that part, because the filling goes in the middle of the potato and does not have to be visible. If you lack more dough we take from what we have rested and complete. [Read the full note here]

PURE DE PAPA

INGREDIENTS: 500 grams of yellow potato, 250 milliliters of fresh milk, 50 grams of butter, salt and pepper to taste.

PREPARATION: Wash, peel the potatoes and cut them into pieces or slices. Once they are ready, we place them in the pot or saucepan that we will use to cook them. Add 1 cup of water to the saucepan with the potatoes and let them simmer for 8 to 10 minutes or until you notice that they are ready. Once they are ready, we remove them from the heat and let them cool down a little before adding the whole milk and butter. We use enveloping movements until all the ingredients are integrated. [Read the full recipe here]

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