Causa Limeña

Ingredients

• 500 g Yukon Gold Potatoes
• 160 g Tuna In Water
• 4 tbsp Mayonnaise
• 1.6666666666666667 tbsp Aji Amarillo Paste
• 3 pcs Lime
• 0.5 pcs Red Onion
• 3 tbsp Cilantro
• 1 pcs Avocado
• 1 tbsp Olive Oil
• 1 tbsp Kosher Salt
• 0.5 tsp Black Pepper

Method

1. Place {yukon_gold_potatoes} in a saucepan, cover with cold water, add {kosher_salt}, and bring to a gentle boil over medium-high heat. Cook until a knife slides in easily and the centers feel tender, then drain well so the mash stays fluffy.
2. In a bowl, combine {tuna_in_water}, {mayonnaise}, {red_onion}, {cilantro}, a little {aji_amarillo_paste}, {lime}, {kosher_salt}, and {black_pepper}. Mix until creamy but still textured, then taste and sharpen with more {lime} if needed.
3. While still warm, pass {yukon_gold_potatoes} through a ricer or mash finely until smooth. Fold in {olive_oil}, more {aji_amarillo_paste}, {lime}, and {kosher_salt}, mixing just until the potato turns velvety and holds its shape without becoming gluey.
4. Cut {avocado} into neat slices and lightly coat with {lime} to slow browning and keep the flavor bright.
5. Using a ring mold or small dish, press in half the potato mixture, layer with {avocado} and the tuna filling, then cover with the remaining potato. Compact gently for clean layers, then chill briefly so the shape sets.
6. Unmold the causa, spoon a little {mayonnaise} over the top, then finish with {cilantro}, a final squeeze of {lime}, and a pinch of {black_pepper} for a fresh, lively edge.