Peruvian Causa

Name: Peruvian Causa
Total time: 90
Yield: 8
Ingredients: 8 russet potatoes, peeled; 0.5 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; 0.5 cup mayonnaise, divided; 2 avocados, cut into thin strips; 3 hard-boiled eggs, thinly sliced

Recipe by Amber Berrocal from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

8 servings

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8 russet potatoes, peeled
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0.5 cup vegetable oil, or as needed
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2 tablespoons minced aji amarillo
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salt and ground black pepper to taste
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2 (5 ounce) cans tuna, drained

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1 small red onion, diced small
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0.5 cup mayonnaise, divided
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2 avocados, cut into thin strips
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3 hard-boiled eggs, thinly sliced

Instructions

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 potatoes, spread tuna mixture over mayonnaise, and place avocado slices in a single layer on top of tuna mixture. Spread remaining 1/2 of potato mixture over avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.