Affordable and delicious layers of seasoned tuna, mayo, and roasted piquillo peppers.
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Boil the potatoes in salted water until tender, then peel and mash them while still warm until completely smooth.
Mix the mashed potatoes with aji amarillo paste, lime juice, vegetable oil, and salt until the dough is uniform and bright yellow.
In a separate bowl, combine the drained tuna, mayonnaise, and diced red onion, seasoning with salt and pepper to taste.
Lightly grease a square baking dish or use a ring mold to begin layering the dish.
Press half of the potato mixture into the bottom of the dish to create an even base layer.
Arrange the sliced avocado and roasted piquillo pepper strips over the potato layer.
Spread the tuna mixture evenly over the vegetables, then top with the remaining potato mixture, smoothing the surface.
Garnish with hard-boiled egg slices and chill in the refrigerator for at least 30 minutes before serving cold.
