2 portions

CAULIFLOWER PUREE
400 gr boiled cauliflower
¼ tbsp yellow chili pepper paste
juice of ½ lemon
1 tsp sea salt 
pepper to taste
TUNA FILLING:
120 gr canned tuna, washed
2 tbsp finely chopped onion 
1 tsp finely chopped fresh cilantro
½ tbsp olive oil
juice of ½ lemon
1 tbsp finely chopped red bell pepper 
SHRIMP FILLING:
120 gr cooked shrimps (set aside 2 for garnish)
1 tsp olive oil
juice of ½ lemon
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½  sliced avocado

Strain the cauliflower and grind with the immersion blender until you get a puree.

Add the olive oil, yellow chili pepper, lemon juice, salt, and pepper. Transfer to a strainer and let drain.

Place the tuna in a small bowl and crumble very finely. Add the onion, oil and cilantro. Stir to combine.

If you do the shrimp causa, cut them small and mix with the oil and a pinch of salt.

To assemble the causas, use a ring 8 cm in diameter by 8 cm high greased with a little olive oil. Put a layer of mashed cauliflower on the base, about 2 cm high. Then place a layer of avocado slices, followed by a layer of the tuna or shrimp stuffing, and finish with a 2 cm-layer of mashed cauliflower. Remove the ring and repeat the same with the other causa.

Garnish the tuna causas with chopped bell pepper. Garnish the shrimp causas with the reserved shrimps.

TUNA CAUSA
Per serving: 1 causa (250 gr)
Cal: 223.8 P: 18.4 F: 8.4 Cb: 10.1

SHRIMP CAUSA
Per serving: 1 causa (250 gr)
Cal: 225.9 P: 19 F: 8.5 Cb: 9.1