Peruvian Causa Limena with Creamy Tuna, Avocado and Aji Amarillo

Ingredients

• 2 lbs yellow potatoes (Yukon Gold), peeled and boiled until very soft
• 3 tbsp aji amarillo paste (or 1 fresh aji amarillo, seeded and minced)
• 1/4 cup vegetable oil
• Juice of 2 limes
• Salt to taste
• 2 cans (5 oz each) solid white tuna, drained
• 1/3 cup mayonnaise
• 1 celery stalk, finely diced
• 2 tbsp red onion, finely minced
• 1 tbsp capers, chopped
• 2 ripe avocados, sliced
• 2 hard-boiled eggs, sliced
• 12 Kalamata olives, halved
• 1 tbsp fresh cilantro, chopped
• Paprika for garnish
• Lime wedges for serving

Instructions

1. While potatoes are still hot, rice them or mash very smoothly — no lumps. Cool to room temperature.
2. Mix aji amarillo paste, vegetable oil, lime juice, and salt into the mashed potato until fully incorporated and bright yellow-orange. The dough should hold its shape when pressed.
3. Make tuna filling: combine drained tuna, mayonnaise, celery, red onion, and capers. Season with salt and a squeeze of lime.
4. Line a small loaf pan or individual ramekins with plastic wrap. Press a 1-inch layer of potato dough into the bottom.
5. Add a layer of avocado slices, then spread all the tuna filling evenly. Top with another 1-inch layer of potato dough and press firmly.
6. Refrigerate at least 30 minutes. When ready to serve, invert onto a plate and remove plastic wrap.
7. Top with sliced hard-boiled eggs, olives, and a dusting of paprika. Garnish with fresh cilantro. Serve cold with lime wedges.