Peruvian Tuna Causa with Avocado and Botija Olives

Ingredients

• 2 lbs Yellow Potatoes
• 12 oz Canned Tuna
• 1/2 cup Mayonnaise (egg-free)
• 3 tablespoons Lime Juice
• 1 tablespoon Aji Amarillo Paste
• 2 medium Avocado
• 1/2 cup Botija Olives
• 2 tablespoons Cilantro
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place the 2 lbs of yellow potatoes in a large heavy-bottomed pot and cover them with water. Bring the water to a boil over high heat (212°F / 100°C) and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
2. 2Carefully drain the potatoes, then peel them while they are still hot. Mash the peeled potatoes thoroughly until smooth.
3. 3In a medium bowl, combine the mashed potatoes with the 3 tablespoons of lime juice, 1 tablespoon of aji amarillo paste, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well until all ingredients are evenly incorporated.
4. 4Drain the 12 oz of canned tuna thoroughly. In a separate medium bowl, combine the drained tuna with the 1/2 cup of egg-free mayonnaise and the 2 tablespoons of cilantro. Mix until well combined.
5. 5Carefully slice the 2 medium avocados into 1/4-inch thick pieces. Slice the 1/2 cup of botija olives into thin rounds.
6. 6To assemble, spoon half of the seasoned mashed potatoes into the bottom of individual serving dishes or a single larger dish, spreading it evenly. Next, spoon all of the tuna mixture over the potato layer, followed by arranging all of the avocado slices and scattering all of the sliced botija olives on top. Finish with the remaining half of the seasoned mashed potatoes, spreading it gently to form the top layer.
7. 7Cover the assembled causa and refrigerate for at least 30 minutes. Chilling allows the layers to set and the flavors to meld, improving the texture and taste.

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