Causa Rellena (Dairy-Free)

Ingredients

• 2 lbs Yellow potatoes
• 0.75 cup Plant-based mayonnaise
• 3 tbsp Lime juice
• 2 tbsp Aji Amarillo paste
• 2 cans Canned tuna (in water)
• 2 ripe Avocado
• 0.25 cup Red onion
• 2 tbsp Cilantro
• 1 tbsp Olive oil
• 0.75 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Place the 2 lbs Yellow potatoes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-high and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes, then peel them while they are still warm. Mash the potatoes in a large bowl until smooth.
2. 2Add the 0.75 cup Plant-based mayonnaise, 3 tbsp Lime juice, 2 tbsp Aji Amarillo paste, 0.75 tsp Salt, and 0.25 tsp Black pepper to the mashed potatoes. Mix everything together thoroughly until well combined.
3. 3Drain the 2 cans Canned tuna (in water) and place it in a medium bowl. Add the 0.25 cup Red onion, 2 tbsp Cilantro, 1 tbsp Olive oil, and a pinch of salt and pepper. Mix gently to combine.
4. 4Slice the 2 ripe Avocado.
5. 5To assemble the Causa Rellena, spread half of the potato mixture evenly in the bottom of a serving dish. Carefully layer the tuna mixture over the potato layer. Arrange the avocado slices on top of the tuna mixture.
6. 6Spread the remaining half of the potato mixture evenly over the avocado slices to create the top layer. Cover the dish.
7. 7Refrigerate the Causa Rellena for at least 30 minutes to allow the flavors to meld and the layers to set before serving.

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