Causa de atún

Ingredients

• 3 pounds floury potatoes
• 1/2 cup olive oil
• 3 ají amarillo chili peppers (very finely chopped)
• Juice of two limes
• Salt and pepper to taste
• A few sprigs of chopped parsley
• 5 ounces canned or fresh tuna (1 can)
• 1/2 onion (chopped)
• 1 tablespoon of mayonnaise
• 1/2 avocado (sliced)
• 2 hardboiled eggs (chopped into cubes)
• 1 ají limo chili pepper (chopped finely, or another similar chili pepper)

Instructions

1. 1

   Place the unpeeled potatoes in a large pot of cold water, adding 2 tablespoons of salt. Bring it to a boil and boil the potatoes until they’re cooked and soft. Strain and set aside to cool.

2. 2

   When the potatoes have cooled sufficiently, remove the skin. Pass them through a potato ricer three times until the dough achieves a smooth and soft consistency. Add the olive oil, ají amarillo peppers, salt and pepper to taste and the sprigs of parsley. Knead the potato dough until you get a pliable and form texture

3. 3

   To serve, use a greased 3-inch diameter mini-springform pan to help you put each individual causa together. Spread the potato dough on the base, about 1 inch high. Then place a layer of avocado slices, followed by a layer of the tuna filling, and finish your causa with another 1 inch layer of potato dough. Remove the springform and repeat 3 more times.

4. 4

   Decorate each serving with chopped egg and ají limo chili pepper, and enjoy!