Peruvian Causa (Layered Potato and Tuna Salad)

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READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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