Peruvian Causa (layered Potato And Tuna Salad)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 1/2 lbs yukon gold potatoes
• 4 tablespoons hot pepper paste (aji amarillo paste) or 4 tablespoons chili paste
• 1/2 cup vegetable oil (olive oil is not recommended)
• 1/2 tablespoon key lime juice (juice of 1 key lime) or 1 tablespoon fresh lime juice (1/2 a lime)
• 5 1/2 ounces tuna packed in oil
• 1/2 medium onion, finely chopped
• 1 cup mayonnaise, plus more for spreading
• 1 avocado, pitted and sliced
• salt
• 2 eggs, hard boiled and sliced for garnish
• black olives, for garnish

Recipe

• 1 boil the potatoes in salted water until tender, about 20 to 30 minutes; peel and mash while still hot.
• 2 let potatoes cool and mix with aji amarillo paste, vegetable oil, and lime juice; season with salt.
• 3 drain and combine tuna with onions and mayonnaise; set aside.
• 4 to assemble, layer 1/3 of potato mixture on a serving dish; spread with a thin layer of mayonnaise.
• 5 spread avocado slices on top; spread second 1/3 of potato mash over avocados.
• 6 cover with the tuna salad, then top with the third 1/3 of potato mash.
• 7 garnish with sliced hard cooked eggs around outside and chopped black olives on top.