Causa limeña

Ingredients

Quantities for 6 servings.

• 1.2 kg Yellow potatoes
• 4 tbsp Ají amarillo paste
• 4 piece Limes
• 80 ml Vegetable oil
• 400 g Tinned tuna
• 150 g Mayonnaise
• 1 piece Red onion
• 2 piece Avocado
• 3 piece Eggs, hard-boiled
• 60 g Black olives
• 20 g Coriander
• to taste Salt and pepper

Method

1. Boil the potatoes in their skins until completely soft, peel them hot and press them through a ricer.
2. Work the purée by hand for five minutes, until it is even and elastic.
3. Cool the purée to room temperature, then work in the ají paste, lime juice, oil and salt.
4. Mix the tuna with the mayonnaise, finely chopped red onion and coriander.
5. Press half the purée into a mould in a layer a centimetre and a half thick and level it.
6. Spread the filling and the avocado slices and cover with the other half of the purée.
7. Chill it two hours, garnish with egg and olives and serve cold.