Causa Rellena (Peruvian Layered Potato Casserole)

Ingredients

• 2 lbs Yellow potatoes
• 1/4 cup Lime juice
• 2 tablespoons Aji Amarillo paste
• 1/2 cup Mayonnaise (gluten-free)
• 1 cup Canned tuna or cooked chicken
• 2 medium Avocado
• 2 large Hard-boiled eggs
• 1/4 cup Black olives
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Place the 2 lbs of yellow potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer for 20-25 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and peel them while they are still hot. Mash the potatoes in a large bowl until smooth. Add the 1/4 cup of lime juice, 2 tablespoons of Aji Amarillo paste, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the mashed potatoes and mix until well combined.
2. 2In a separate medium bowl, combine the 1 cup of canned tuna or cooked chicken with the 1/2 cup of mayonnaise, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir until everything is evenly mixed.
3. 3Slice the 2 medium avocados and the 2 large hard-boiled eggs. Aim for slices about 1/4-inch thick.
4. 4Spread half of the seasoned mashed potato mixture evenly into the bottom of a serving dish or divide it among 4 individual ramekins. This will be about 1.5 cups of potato mixture per serving.
5. 5Arrange a layer of the sliced avocado over the potato layer. Then, spread the tuna or chicken salad mixture evenly over the avocado.
6. 6Top the tuna or chicken salad with the remaining seasoned mashed potato mixture, spreading it evenly to cover the filling.
7. 7Garnish the top of the casserole with the sliced hard-boiled eggs and the 1/4 cup of black olives.
8. 8Cover the serving dish or ramekins with plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together and the causa to set, making it easier to serve.

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