Peruvian Lime Tuna and Avocado Causa Limeña

Wash 850 g potatoes, removing sprouts and green parts. Boil whole in water over medium heat 20–25 minutes until fork-tender, then drain, peel and mash while warm.

Mix 35 g aji amarillo paste, 35 ml lime juice, 25 ml oil and 5 g salt into mashed potato. Spread shallow and cool rapidly at 4°C or colder after steam subsides.

Combine 250 g drained tuna, 65 g commercial mayonnaise and 65 g finely diced red onion. Slice 230 g avocado and toss with remaining 15 ml lime juice. Keep filling and avocado refrigerated until assembly.

Press half the chilled potato mixture into four ring molds or a square pan. Layer avocado and tuna filling, cap with remaining potato and level. Refrigerate at least 30 minutes to set.

Unmold gently, distribute 40 g olives and 15 g washed parsley over four portions, and serve chilled. Do not leave tuna and mayonnaise filling at room temperature.