peruvian causa

Ingredients

• Servings: 8
• 8 russet potatoes, peeled
• 1/2 cup vegetable oil, or as needed
• 2 tablespoons minced aji amarillo
• salt and ground black pepper to taste
• 2 (5 ounce) cans tuna, drained
• 1 small red onion, diced small
• 1/2 cup mayonnaise, divided
• 2 avocados, cut into thin strips
• 3 hard-boiled eggs, thinly sliced

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain.
• mash potatoes with a ricer or hand mixer until smooth. gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. cool potato mixture in the refrigerator, about 20 minutes.
• stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
• line a casserole dish with plastic wrap. spread 1/2 the potato mixture on the bottom of the dish. spread 2 tablespoons mayonnaise over the potatoes, spread the tuna mixture over the mayonnaise, and place the avocado slices in a single layer on top of the tuna mixture. spread the remaining 1/2 of potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise. place sliced eggs over the top. cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
• invert casserole dish a serving dish or baking sheet to remove potato casserole from dish. remove plastic wrap and cut casserole into squares.