Recipe: Soy-marinated wasabi and ponzu tuna on Peruvian causa

This recipe has four parts: causa, marinated tuna, ponzu dressing and wasabi mayonnaise.

Potatoes, originally from Peru, form the base of this classic dish. Causa refers to a “dough” of cold potato.

The soy-marinated tuna, mayonnaise with wasabi, and ponzu dressing speak to the introduction of Japanese foodways into South America in the late 1800s. Nikkei cuisine is the beautiful and delicious marriage of Japanese and indigenous Peruvian culinary cultures.

Chef Shelome Bouvette from Chicha Restaurant is here with the details.


Causa (potato puree)

  • 1 bunch cilantro
  • 1/4 cup (65 ml) olive oil
  • 1 lb (450 g) russet potatoes
  • 1/2 tsp (2.5 ml) sea salt or Kosher salt

Wasabi mayonnaise

  • 1/2 cup (125 ml) mayonnaise
  • 2 tsp (10 ml) wasabi powder
  • 1/2 avocado, mashed
  • 1/2 lime, juiced
  • 1 tbsp (15 ml) honey


  • 1 lb (450 g) tuna loin Oceanwise albacore. diced in 1 cm pieces
  • 1/2 cup (125 ml) light soy sauce
  • 1 tbsp (15 ml) ginger, minced
  • Pinch cayenne pepper, ground
  • 1 bunch green onion, trimmed and finely diced
  • 1 tbsp (15 ml) honey
  • 2 tbsp (30 ml) toasted sesame oil



Ponzu (makes 1 cup)

  • 1/2 cup (125 ml) light soy sauce
  • 1/4 cup (60 ml) lime juice (1 or 2 medium limes)
  • 1 tbsp (15 ml) honey
  • 1/4 cup (60 ml) passionfruit juice

Wasabi mayonnaise

Combine all items, mixing until smooth.



Combine all ingredients, cover and chill. May be made ahead and refrigerated.

If Passionfruit juice is not available, pineapple or guava juice may be substituted; omit the honey.

To assemble the dish:

Find more Global BC recipes here

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