Causa de Atún

Ingredients

• 2 lbs Yellow potatoes (Yukon Gold)
• 3 tablespoons Aji Amarillo paste
• 1/4 cup Lime juice
• 3 tablespoons Vegetable oil
• 2 cans (5oz) Canned tuna in water, drained
• 1/2 cup Mayonnaise
• 1/2 medium Red onion, finely diced
• 1 large Avocado, sliced
• 2 pieces Hard-boiled eggs, sliced(optional)
• 4 pieces Black olives (Botija)(optional)
• 1 to taste Salt and Pepper

Instructions

1. 1

   Boil the potatoes in salted water until tender, then peel and mash them while still warm until completely smooth.

2. 2

   Allow the mashed potatoes to cool, then mix in the aji amarillo paste, lime juice, vegetable oil, and salt until a moldable dough forms.

3. 3

   In a separate bowl, mix the drained tuna with mayonnaise, diced red onion, salt, and pepper to create the filling.

4. 4

   Grease a rectangular glass dish or use a ring mold for individual servings.

5. 5

   Press half of the potato mixture into the bottom of the dish to form an even base layer.

6. 6

   Layer the sliced avocado over the potato base, followed by the tuna salad mixture spread evenly.

7. 7

   Cover with the remaining potato mixture, smoothing the top with a spatula.

8. 8

   Garnish with sliced hard-boiled eggs and olives, then chill in the refrigerator for at least 30 minutes before serving cold.