Lunch · 40 min · peruvian

Causa de Atún

Dinner decisions, handled: Causa de Atún pairs yellow potatoes with canned tuna for a 40-minute Peruvian lunch.

Ingredients

• 2.5 lb Yellow potatoes
• 2 cans Canned tuna
• 3 Ají amarillo
• 3 Limes
• 1/3 cup Olive oil
• 1/2 cup Mayonnaise
• 1/4 Red onion
• 1 Avocado
• 2 Hard-boiled eggs
• 8 Black olives

Steps

1. Boil, peel, and rice the potatoes while warm. Blend the ají amarillo with lime juice and oil; knead into the potato with salt until smooth and yellow.
2. Drain the tuna well and toss with mayonnaise, diced red onion, and lime juice. Season boldly — canned tuna needs it.
3. Line a mold with plastic. Press in half the potato, the tuna salad, sliced avocado, then the remaining potato.
4. Chill 30 minutes to set the layers. Unmold onto a platter.
5. Garnish with egg slices, olives, and ají strips; slice with a hot wet knife.

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