Causa Rellena
Meal: 339 cal Protein: 23 g Carbs: 21 g Fat: 19 g
When trying to retrain your brain to enjoy lower calorie dishes, many times it’s easier to explore dishes from other parts of the world. Dishes your mind doesn’t have any history with. So the new, fun flavors don’t register a loss if they’re made a bit leaner. This dish is from Peruvian cuisine and is filled with amazing flavor. So much so, that you would never notice that we trimmed down the calories by eliminating all of the dairy from the mashed potatoes and the mayo from the tuna. If you’ve never tried potatoes (sweet or white) mashed with olive oil and lime juice – you must! It’s amazing. And Tuna packed in oil (drain off the excess) and served with just mustard is incredible. These small changes have saved more than 800 calories and shaved 30% of each serving!
Ingredients
- 1 lb Yukon Gold Potatoes , chopped
- Broth (any flavor – use enough to cover potatoes)
- ¼ C EVOO
- ¼ C Lime Juice
- 1 Tbsp Aji Paste (Jalapeno, Gochuchang, or Chili Garlic sauce are good too)
Directions
- Bring broth and potatoes to a boil over high heat.
- Cook until fork soft.
- Drain liquid off.
- Mash with EVOO, lime juice, salt & pepper paste.
Ingredients
- 1 ripe Avocado , diced
- Garlic & Lime Seasoning (many options for this one)
- Sea Salt & Pepper (no salt if it’s in your seasoning mix)
- 3 Jars (appx 20 oz) Tuna packed in oil, excess drained off
- 2 Tbsp Dijon Mustard
- ¼ C Fresh Parsley , minced
Directions
- In bowl, break up tuna and mix with mustard, onion, and parsley.
- Line small (7” diameter) springform pan with plastic wrap.
- Layer ½ the potato mixture on the bottom.
- Next layer is diced avocadoes and seasoning.
- Third layer is Tuna Salad.
- Final layer is the remainder of the potatoes.
- Serve Causa chilled.
- Top with more Fresh Parsley and chopped Olives, if desired.
